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Gratin

Gratin Dauphinois--Make a Day Ahead?

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Gratin Dauphinois--Make a Day Ahead?

JoanN | Dec 20, 2007 11:15 AM

I'll be making the recipe from James Peterson's "Glorious French Food," which is mainly potatoes, heavy cream, and lots and lots of gruyere. I've seen a couple of (other) recipes that say it's fine to cook it a day ahead and reheat and others that say that's a no-no. I've never tried it, but would like to. What say you?

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