Made this for Easter dinner, which meant there wouldn't be a lot of time to prepare it after the morning church service. I made the entire dish up to the point where it was ready to bake the night before, then covered and refrigerated it overnight. I was worried the potatoes would be mushy, so I sliced them a bit thicker than the recipe called for, but they were just fine. They baked while I roasted the asparagus and tossed the salad, and were perfect. I loved the Gruyere in this, and would definitely make it again. This reminded me of the individual baked portions of au gratin potatoes I've had at a local steakhouse - one of my favorite splurges there. Thanks for sharing Celeste!
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Made this for Easter dinner, which meant there wouldn't be a lot of time to prepare it after...