| Smcavana |
Anyone have any experience with freezing scalloped potatoes, or potatoes
dauphinois with cream and gruyere? I really need a freezable side dish for ham
that can be made ahead and transported to my elderly inlaws for a Christmas
meal that will not require much on the spot prep. Thanks in advance. Susan C
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| Nancy Dooley |
smcavana@aol.com (Smcavana) wrote in message news:<20041127225828.08355.00001233@mb-m04.aol.com>...
> Anyone have any experience with freezing scalloped potatoes, or potatoes
> dauphinois with cream and gruyere? I really need a freezable side dish for ham
> that can be made ahead and transported to my elderly inlaws for a Christmas
> meal that will not require much on the spot prep. Thanks in advance. Susan C
I make scalloped potatoes using a basic white sauce; I've never had
any trouble freezing leftovers and reheating them, but sometimes the
texture suffers a little.
You absolutely cannot make them ahead and freeze the dish without
baking.
Do a little experiment - serving for one or two - and see what you
think.
N.
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