[Sca-cooks] Totally OOP - Potatoes Question

[jenne at fiedlerfamily.net]

> 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.

Hey, anybody know whether you can do for au grain potatoes what you do for
armored turnips, and cook the potatoes, assemble the dish, freeze it, and
then thaw and bake it at eating time?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"For so many years gentle has been equated with weakness, but it requires
more strength to be gentle, so it's the everyday encounters of life that I
think we've prepared children for and prepared them to be good to other
people and to consider other people." -- Bob Keeshan (Capt. Kangaroo)