Stacked Potato Dauphinoise Reheating?
So a friend wants me to bring this dish over for a dinner party. I plan to make it the night before and keep it in the frigid overnight to firm up. It’s going to be very thick like 15 layers. Normally I my understanding is you can cut Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude