Reheating Scalloped Potatoes Made Ahead Food

MAKE-AHEAD SCALLOPED POTATOES

Steps:

• In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

MAKE -AHEAD SWISS POTATO GRATIN

Steps:

• Line 2 baking sheets with paper towels. In a pot combine potatoes with enough water to cover. Bring to a boil; Drain.
• Arrange on baking sheets.
• In a skillet over medium-high heat melt butter and add leeks.Cook until softened, 3 minutes.
• Whisk together next 6 ingredients in shallow 2 1/2 quart baking dish layer half of potatoes, half of leeks and 1/2 cup swiss cheese.
• Pour 1 1/2 cups half and half cream mixture over cheese.
• Repeat layering, reserving remaining Swiss cheese.
• Cover and refrigerate.
• Remove from refrigerator 1 1/2 hrs before baking.
• Preheat oven to 375 degrees.
• Bake covered until bubbly, 1 hour,15 minutes.
• Preheat Broiler.
• Uncover casserole; sprinkle with remaining swiss cheese.
• Broil until just browned, 3 minutes.
• MAKE IT IMMEDIATELY! AND SKIP REFRIDERATING THE CASSEROLE AND REDUCE BAKING TIME BY 30 MINUTES.

SCALLOPED POTATOES WITH PORCINI MUSHROOMS

Steps:

• In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
• Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
• Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.
• In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
• Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
• Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
• Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
• Taste, adjust seasoning.
• Spread potato mixture in prepared dish. Drizzle remaining cream over top.
• If serving immediately cook, uncovered 45 minutes at 325°F.
• Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.