[Sca-cooks] Totally OOP - Potatoes Question

[Susan Fox-Davis]

If it were me, I would definitely slice and boil the potatoes first. 
 The last time I did something like this, I somehow got stuck with 
potatoes that refused to soften until nearly double the usual boiling 
time.  Weird, huh?  But you don't want something like that screwing up 
your timing.

Selene

Dani wrote:

>Hi all,
>
>I'm working out the schedule for an event I'm catering on the 28th of this month.  I'll be serving, among other things, Potatoes au Gratin, and I can't quite figure out how to schedule them - assemble & bake them this weekend and freeze them, assemble and bake them a day or two ahead and refrigerate them, Boil & slice the potatoes a day or two before and assemble/bake on-site, or  bite the bullet (and the hot potato) and do the whole thing on-site.  I'll be making this in large trays (as opposed to individual gratin dishes), and the estimated head count is 75.
>
>Any suggestions/feedback/thoughts would be greatly appreciated.
>
>Thanks!
>-Iuliana
>