Dauphinoise Potatoes - Make in advance ??

PurpleMunchkin

Hello,

I was hoping some of you lovely helpful people could help me out with something.

We are having family over on Sunday and I am making beef cooked in red wine that I'm going to make today and keep in the fridge until Sunday and then it will just need reheating to save me spending the whole day in the kitchen when our guests are hear.

Anyway, I wanted to serve it with Dauphinoise potatoes and I'm wondering if I can make this in advance too, I'm guessing I will need to cook that too but do you think the potatoes would be ok and not go brown or anything and would all the cream / cheese be ok for a couple of days.

Sorry, this has ended up being a very long winded post for a very simple question

Many thanks in advance

PM XX

jemb

I always construct mine a day before then cook the following day. So do all your potato layering and onions pour the cream etc and then cook the day after. Saves a bit of time and they usually dont need to cook as long as you'd think they would.

maman

jemb wrote: »

I always construct mine a day before then cook the following day. So do all your potato layering and onions pour the cream etc and then cook the day after. Saves a bit of time and they usually dont need to cook as long as you'd think they would.

Me too. I also sometimes make up a full recipe (for 4) and split it into 2 smaller bowls and freeze one uncooked. I sometimes drizzle a bit of milk down the sides if it looks a bit dry.

I use a dauphinoise recipe that my French niece gave to me. She recommends that you boil the potatoes in their skins until almost cooked. Then peel them, slice them and layer in the usual way. I also add cream (although I use half fat crème fraiche) 'sauce' at each layer rather than just pouring it over the top as it soaks down better that way. I just thought I'd share this as some recipes it's very difficult to get the potatoes to cook from raw.

As you're asking about time saving, I add onions, celery, carrots and mushrooms to my beef in red wine. That way I only have to cook something green on the day and it gives me more time with guests.

Strangely enough I did this recipe for friends only a week or so ago. Summer !!!:rotfl:

marris

i freeze leftovers and their fine.reheated them from frozen and defrosted. both ways they were fine.also add some nutmeg to milk for extra flavour.hth

PurpleMunchkin

Many thanks for the replies. Sorry I haven't been back sooner to reply - I was checking the replies but didn't have a chance to reply myself.

Making the potatoes in advance worked brilliantly - I did end up cooking them for about an hour on Friday, only because the oven was on with the beef so I thought I would put them both in together. Sunday I reheated both for another hour and they both looked and tasted great - certainly made for a stress free meal.

Extra thanks to Maman, that is exactly what I did with the beef, added diced carrots & swede and some chopped mushrooms, it meant that on Sunday I only had to steam a few green veges.

Thanks again :j

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