I'm considering doing Kenji's hasselback potatoes for Thanksgiving, and I'm trying to figure out how much I can do ahead of time. I'd like to assemble it early morning and stash it in the fridge until it's time to bake, but I don't want to oxidize the potatoes. Is the lactic acid in the cream enough to keep them from oxidizing? (Thinking I could potentially add a touch of sour cream to the mix to goose up the acid??) Alternatively, I could do one or both 30-min bakes before the final cheesy/crispy bake, but I'm concerned if I do that the cream will break. Any advice is appreciated!
https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab
by mehxinfinity
2 Comments
Yes, you can do it all ahead of time and refrigerate. But make sure you take it out at least an hour ahead of baking. Otherwise, it’ll take forever to cook. I don’t think this recipe needs more dairy product (except cheese on top) and often cut with broth.
I’ll just add that for all the work this dish took, it was pretty disappointing, which is rare for a Kenji recipe. I followed the instructions to a T, but the top got dried out way beyond crispy and the bottom was still kinda soggy. It wasn’t the impressive centerpiece that I’d hoped.
Personally I’d go with his roasted potatoes which are far superior IMO. https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe