Freezing Gratin

kitschy

Hello

I have found a recipe for a parsnip, potato and spinach gratin in my Sainsbury's booklet today that I'd like to try, but I'm only one in my house and wondered if anyone had frozen this sort of thing successfully before?

I've heard that potatoes have a grainy texture if they're frozen!

Do you reckon cooking the veg and then layering it with the cream etc but not cooking it might work better?

Thanks!

arkonite_babe

I froze portions of gratin 2 weeks ago. I reheated a portion from frozen over the weekend and it was as good as, if not better than when I made it fresh.

Just make sure it is piping hot throughout before you eat it

HTH