mathnerd Posted December 10, 2015 Share Posted December 10, 2015 (edited) It is a favorite family dish which does not get made often in my house because of the long wait cycle (prepping, baking, cooling etc) to get it on the dinner table. I am wondering if I can make a lot of it (in 2 or 3 pyrex dishes) and freeze the cooked gratin and reheat and serve? Is this a possibility? Will the texture hold up when frozen? Any BTDT tips? TIA! Edited December 10, 2015 by mathnerd Quote Link to comment Share on other sites More sharing options...
IdahoHomeschooler Posted December 10, 2015 Share Posted December 10, 2015 Yep. Cooked potatoes freeze well, raw not so much. They sell potato dishes in the freezer section, including casseroles, if you are wanting proof ;) 1 Quote Link to comment Share on other sites More sharing options...
Tap Posted December 10, 2015 Share Posted December 10, 2015 It won't be the same, but you can do it. The cheese may separate a bit, so you will have to stir the potatoes. It won't look pretty but it should be ok. The more starchy the potato, the grainier they will be. Use a Yukon gold or red potato if possible. I would make a small batch first and try it. You might have to tweek the moisture content a bit to get a good consistency. 1 Quote Link to comment Share on other sites More sharing options...
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