Q. I’m wondering if I can cook scalloped potatoes completely ahead of time, throw in the ‘fridge, and reheat 2 days later? Or would it ruin the end result and make them dry, mushy, mealy tasting?
A. Chef Gail Cunningham says: “Absolutely. I do that all the time when I’m having guests. It saves lots of time and tastes just fine–and I love potatoes!”
Here’s a recipe you might wish to try for Gruyere Scalloped Potatoes.