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

(Smcavana) wrote in message >...
> 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.

(Smcavana) wrote in message >...
> 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.