Making Hasselback Potatoes.
[https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab](https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab)
Running a lot of items through the same small oven, and then commuting 1 hr to Thanksgiving dinner.
The Hasselbacks have a 90 min cook time that is broken up into 3x 30 min steps. I am thinking of stopping at 60 mins, pulling the dish. Setting it off to cool. Then run all my various vegetables and mac and cheese through the system, and then sprinkling the cheese on the Hasselbacks and hitting them for 30 more mins.
Does this sound good or does someone else have direct experience with this to give me advice?=
by UmbraPenumbra
1 Comment
Thoughts:
Do you know for sure that you will be given oven space at your destination?
If you actually can get the oven for about 45 minutes – I’d suggest following your plan with one tweak, because you’re going to need to allow additional time to get those room temp potatoes hot again, so I’m doubtful it would be just 30min in the destination oven.
So my thinking is that I’d put them in the destination oven with loose foil on top (to prevent over drying) for about 10+ minutes, then take the foil off and sprinkle the cheese on *then,* and finish with the final stage.
(Just grate the cheese at home and bring it with you on the side so you’re not dealing with it at your destination.)