Can I Freeze The Creamy Potato Gratin?

Our answer

Nigella's Creamy Potato Gratin (from NIGELLA BITES) is slightly different to a classic gratin as the potatoes are first simmered in a saucepan in the milk and cream mixture, before being transferred to a baking dish and finished in the oven.

It is possible to freeze potato gratin but we would recommend only freezing leftovers rather than making and freezing the whole dish ahead of time. Frozen potatoes tend to let out a lot of liquid when they thaw and this can give the dish a slightly watery look. Usually this corrects itself when the potatoes are reheated, though it is easier to achieve in pureed dishes such as soup and mashed potatoes as you can stir them to reincorporate the liquid. The thawed gratin may be slightly looser in texture than when freshly made. We would suggest freezing leftovers in individual portions in resealable containers for up to 2 weeks. Thaw overnight in the fridge and reheat in a microwave until piping hot all of the way through. If you want to prepare ahead then you can assemble the gratin up to 2 days in advance. Simmer the potatoes then transfer them to the buttered baking dish. Cool slightly then press a piece of baking parchment (parchment paper) on to the surface of the ptatoes and cover the dish tightly with food wrap. Refrigerate as quickly as possible and within 2 hours of cooking. To reheat the potatoes, heat the oven to 180c/160c fan/350F and unwrap the dish. remove the parchment and dot the top of the gratin with the butter. Bake for around 50 minutes, or until piping hot all of the way through.