With 843 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
Can I bake my au gratin casserole one hour today and finish the last 30 min tomorrow without affecting the flavor?
Certainly. Bake, cool, refrigerate, bring to room temp and finish off.
Some cooks complain that their potatoes turn gray. Easiest solution is to slice potatoes and immediately place covered in water with some acidity such as concentrated lemon juice or white wine vinegar, a tablespoon usually is just enough.
My favorite make ahead scalloped is to slice the potatoes, boil starting with cold water till fork tender. Pull off the stove, drain and add the lemon juice to cool water and immerse the slices for a few minutes. Drain, assemble the cheese and potato layers in the casserole (not more than 3-4 potato layers) and refrigerate. Re heat the next day. Potatoes are guaranteed to be cooked. Try it sometime when the pressure isn't on for all the holiday food to come together at once.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616