FAQs
Here's where the make-ahead element comes in — par-bake the casserole for just 30 minutes then cool it completely and refrigerate overnight. Just before gathering around the dinner table, pop the gratin in the oven to finish baking for another 30 minutes.
Can I leave uncooked scalloped potatoes in the fridge? ›
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.
How far in advance can you slice potatoes for scalloped potatoes? ›
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.
Can you make Martha Stewart scalloped potatoes ahead of time? ›
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.
What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›
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.
Does potato gratin reheat well? ›
Also, this dish can be assembled and baked a day ahead of time! Just store in the fridge and then reheat in a 375 degree oven for about 45 minutes until hot when you're ready to serve.
How to keep potatoes from turning brown when making scalloped potatoes? ›
Tips and Tricks for the Old Fashioned Scalloped Potatoes recipe: Soak the potatoes in water. This is a step that grandma always did; she said it was to prevent the potatoes from browning or oxidizing.
Why do my scalloped potatoes always curdle? ›
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.
Can you peel potatoes the night before for scalloped potatoes? ›
The short answer is yes.
You can absolutely peel potatoes ahead of time.
Can you make Ina Garten potato gratin ahead of time? ›
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 your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.
How do you reheat potatoes without getting them soggy? ›
Reheat a Baked Potato on the Stovetop
Add a little olive oil to a skillet over medium-low. Cut the potatoes in half and put the cut sides in the pan. Cover with a lid and cook for three to four minutes. Once heated, remove the lid and flip the potatoes, heating on all sides, so the skin gets crispy.
How to keep scalloped potatoes warm after cooking? ›
Ideally store in a heated bread warmer drawer. Another option are the portable warming cabinets (sometimes used to slow cook meats or in catering and banquet business).
Can I bake potatoes ahead of time and reheat? ›
Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days. Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.
How long does homemade scalloped potatoes last in the fridge? ›
Leftover scalloped potatoes should be covered and refrigerated and can be kept up to 1 week. To reheat several servings of the scalloped potatoes in the same casserole dish used to bake them in, covered with foil at 350°F oven for 20 to 30 minutes or until heated through.