Potato Gratin is a classic and I prepare it with a little twist by placing the potatoes vertically. It not only looks impressive but I love the balance between the soft, tender potatoes on the bottom and the crunchiness up top. It feeds a crowd, everyone loves it and it is the ultimate make-ahead potato side dish! It is so gratifying having a big tray of this ready and plonking it in the oven when you need it! In saying that though, I never only make one tray; I always make two, because the demand from my family and friends is real!
Can you make Potato Gratin ahead of time?
Cook Potato Gratin as per the recipe, cover with foil and refrigerate up to 48 hours before your event. Cover and reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 45 minutes or until warmed. 5 from 2 reviews Note 2 – Any melting cheese will do, like cheddar or colby. Or if you are feeling extra fancy and indulgent, gruyère is the Rolls Royce of cheeses for this recipe; it’s flavour-packed and melts beautifully. Whichever cheese you choose, it is best to grate your own. Many of the shredded varieties at the supermarket include anti-caking agents which stop it from melting smoothly. Note 3 – My round baking dish is 25 cm (10 inches) in diameter; you could use a rectangular or oval dish approximately 36 x 20 cm (141/4 x 8 inches).
MAKE AHEAD
Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking (parchment) paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C (400°F) (180°C/350°F fan-forced) oven for 45 minutes or until warmed through.
LEFTOVERS
Potato Gratin leftovers can be refrigerated in an airtight container for up to 3 days (provided it has been made fresh). The oils from the cream may separate once reheated, but the taste will be equally delicious!
