Make Ahead Scalloped Potatoes (2024)

FAQs

Can scalloped potatoes be cooked ahead and reheated? ›

While the dish will still be perfectly edible when reheated, the potatoes will have a slightly different texture, so freezing is not the ideal choice.

You can assemble the dish and refrigerate for about 8 hours before baking, or you can bake it and refrigerate for about 24 hours before serving. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes.

Our favorite scalloped potatoes recipe is a must-make dish for holiday meals—from Easter to Thanksgiving to Christmas—and any celebration in between. Not only is this rich potato side dish a crowd-pleaser, it's a winner for the cook as it can be assembled ahead of time and baked when it's time to eat.

Garten recommends letting the gratin sit for 10 minutes before serving it hot. She also notes that the gratin can be cooked a day ahead and reheated at 350 degrees for 30 minutes, a helpful tip if you want to save some time on Thanksgiving or Christmas.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump-start on dinner. It's best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to two weeks.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Can you refrigerate uncooked baking potatoes? ›

Don't store potatoes in the fridge.

Raw potatoes have lots of starches, and the cold temperatures can turn the starches into sugars. This can make your potatoes turn sweeter and darker during cooking.

This is possible and I will outline a few tricks you'll need to know. To cook the potatoes, slice them thin for the casserole and add to a pan with cold water, bring to a boil and then simmer the potatoes. They will be fully cooked when you can easily pierce them with a sharp knife or mush with the tines of a fork.

If you'll be cooking the potatoes in the next few hours, you can leave them submerged in water at room temperature, Tiess says. If it will be longer than a few hours, place them in the refrigerator. Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours.

Make this recipe up to 1 day ahead. Cover and store in fridge. To reheat, preheat oven to 170°C. Cover with foil and bake for 20 minutes or until heated through.