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Reheating gratins / making gratins in advance

I know reheated gratins are almost never as good as just-baked gratins, but in what way? What should I expect if I bake a potato or sweet potato gratin in the morning and reheat just before we have Thanksgiving dinner? That means it will sit for 4 hours, while the turkey is roasting, and then be reheated in the oven.

asked by halfasiangirl over 5 years ago
4 answers 4398 views
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Merrill Stubbs

Merrill is a co-founder of Food52.

added over 5 years ago

I actually find that a reheated gratin can be quite tasty! I usually bake mine not quite all the way and then reheat and finish cooking simultaneously before serving -- I find this keeps the potatoes from being mushy.

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Pat is a trusted home cook.

added over 5 years ago

Totally agree with Merrill, especially on a day like Thanksgiving where you have SO much going on!

9ed12a6a b9d2 4d9d 9def 48ceb8acfccc  phoenix
added over 5 years ago

I go ahead & prep the gratin on Wednesday (cook the veggies, make the sauce & layer up the casserole) & refrigerate it unbaked. I then put it straight from the fridge to the oven on Thanksgiving day. That saves me time, but I have room in my oven for the gratin on T-Day. I don't know if you're thinking of time constraints or space limitations.

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added over 5 years ago

Thanks guys! Very helpful.

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