Q: Tips for make-ahead dishes
Posted 26 March 2002 - 06:16 PM
Posted 27 March 2002 - 02:58 PM
The way we make gratin potatoes is to make a flavorful, heavily seasoned creme base (salt, pepper, minced garlic, fresh thyme). Basically we bring this up to simmer and throw the sliced potatoes in and let it cook on the stovetop for 3-4 minutes. The potato starch will release and make the mixture thick. Pour the mixture into a baking dish and finish the process -- we find this works particularly well on a reheat because the potato starch keeps the mixture from breaking (due to the high fat content of heavy creme).