Comments on: early start

By: tuesday nights | searching for my muchness

tuesday nights | searching for my muchness — Wed, 19 Jan 2011 05:56:14 +0000

[...] menu featured glazed pork chops, au gratin potatoes, crescent rolls and the friend made crème brûlée. *drool* and then there was the champagne. mmm, [...]

By: jenyu

jenyu — Wed, 23 Sep 2009 20:44:59 +0000

Liz – as I stated in the post, it becomes less runny as it cools.

By: Liz

Liz — Wed, 23 Sep 2009 19:37:56 +0000

would it be less runny that way? I need to make enough for 18 people so I thought I would do 2 large pans – double your recipe & add some “extra” potatoes (it seemed very runny when I followed the directions & made a single batch earlier this week.
Thanks – Liz

By: jenyu

jenyu — Tue, 22 Sep 2009 23:50:34 +0000

Liz – probably serves 8 easily as a side dish. You can prep the day before and cook it then reheat it the day you serve (the flavors are actually better the next day).

By: Liz

Liz — Tue, 22 Sep 2009 22:24:10 +0000

Can I prepare it the day before? If so, should I cook it the day before also & then re-heat it before serving?
Thanks