Potato Gratin

I want to make a potato gratin for our holiday meal. Wondering if I can make it ahead of time or slice the spuds before hand (don't want them to turn brown). I've never made one so not sure if this is possible. Thanks.

I would not, I would slice the raw potato the same day.

You can make them recipe the day before and just heat it in the microwave or back in a low oven till warmed...

I was told years ago to make potatoes for a crowd, but not potato salad. I got a 15 inch foil pan, peeled and sliced 2 bags of Yukon Gold Potatoes, placed them in the buttered pan with heavy salt and black pepper and poured a quart of heavy cream over it.

350F uncovered in the oven about an hour till soft and browned, it was a hit. I let it cool for a while and brought it over the house, everyone loved it.

I will make mine ahead of time without baking...just cover with foil and let them sit.  If it is going to be a while before baking, just throw them in the Fridge, pull out about a half an hour before baking to let them come to room temp or adjust your baking time accordingly.

These potatoes are not really "Potato Gratin" but are just plain good.  Also, a  great Roadfood recipe.  My family would revolt if this dish was not on our holiday menu.
 
Sinful Potatoes
 
1 big block Velveeta
1 1/2 bags Ore Ida Hash Brown potatoes, thawed
1 half pint (or maybe more) heavy cream
2 sticks butter
1-2 C shredded colby
Melt Velveeta, cream, butter. Mix with hashbrowns, stir in shredded cheese. Pour into greased 9 x 13 glass casserole. Bake at 350 until bubbly & golden brown on top.
 
 

If you slice them more than about 10 hours ahead of time, some will start turning brown/grey, even in ice water.

It's easier to re-heat

I  just made a huge batch of au gratin potatoes yesterday and they turned out wonderful, very cheesy. This is how I made them .
1   5lb bag of yukon gold potatoes ( sliced )
1 big onion ( chopped)
2 cloves of garlic (chopped)
Velvetta cheese ( sliced thin)
kosher salt
fresh ground black pepper
sm container of heavy cream
butter
Preheat oven to 350 degrees
 
 
I peel & sliced the potatoes
Chopped the onions & garlic ( put in a bowl together till needed)
I sliced the Velvetta cheese into kinda thin slices ( i used 3/4 of a block)
I sliced butter into pats (used about 1/2 stick total)
I took sum butter and greased the container I was going to bake in
Then I just started layering IE: potatoes, onion/garlic mix, cheese , couple pats of butter,a little bit of salt/pepper, then again the same layer, till I ended with potatoes on top. I poured the small container of heavy cream over top of all . I covered the baking dish with foil and baked till nearly done. I took out of oven, stirred it all up... looking so cheesy & yummy... I took some shredded cheese and placed on top for final baking and baked till a nice crust of cheese.
This makes a kinda huge batch but after dinner, only 2 cups remained  :-)
I hope you enjoy
Pam
 
 

I don't love Nathalie Dupree but she had a recipe in one of her cookbooks that always turned out great--you basically made a paste out of olive oil, lots of chopped garlic and grated parmesan, salt and fresh ground pepper, maybe some thyme?  Then you slice potatoes thin, layer them in a baking dish and coat each layer with the paste, build up about five layers or so, then pour chicken broth or stock over it and bake about 350 for about an hour.  So so good.  But you'd need to slice as you went.

 I have a recipe posted on the "scallop potato" thread that you all might be interested in. I got the recipe from a french chef that I worked for many years ago.

David O.

Slice them ahead and keep them in ice water and some vinegar, they wont turn brown, even if they did they are going to be covered in cheese and baked.