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Help -- root veggie gratin in advance

sweethooch | Nov 18, 201612:34 PM

Hi -- I have a friendsgiving dinner next Saturday evening -- I volunteered to bring a veggie side and would like to do a root vegetable gratin. However, I'm away Wednesday to Saturday, driving home with next to no time before needing to head to the dinner, e.g. 30-60 minutes before heading out again.

Any ideas on the best way to manage this? [the // marks the days I'll be gone]
1. Prep and cook the entire gratin to almost done, pop in freezer // defrost in microwave, finish in oven.
2. As above, except bake Tuesday night, leave in fridge // reheat in oven (a little microwaving first if short on time)
3. Prep root vegetables including par-boiling or roasting, grate cheese, measure cream & stock etc. keep all separate in fridge // assemble, microwave some if short on time and finish in oven (or all in oven if there's time).
4. Like #3, but do a roux-based cheese sauce, frozen in thin layer // quick defrost in microwave (rather than separate cream + broth + cheese)

Other ideas for method or a different dish in a similar vein that would work better?

Note, I considered and discarded the idea of bringing it to them (frozen) and let them do defrosting and cooking -- just don't want to put it on their shoulders.

Thank you!

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