Scalloped / Gratin potatoes SV.

jpderagon

Has anyone had any experience with doing either a gratin or scalloped potatoes doing the initial step sous-vide?   I was thinking of making a large batch for xmas tomorrow and doing the pre-cook of the potatoes today and then re-therming / baking tomorrow in the actual gratin dish.   

I am pretty sure it would work, but I guess the question is would it be better to do just a par cook of the potatoes and a bit of butter in via SV then top and finish with the cream base in the oven, or actually just do the whole deal in the bag with the cream base then re-therm / brown it off in a dish before serving. 

Anyone have experience with either method?

michaelnatkin

I haven't done this specifically, but I've had good results making gratins with the main ingredient, sauce, and topping cooked separately and then combined just for a final heating in the oven. It gives you good control over the texture of each item. Here's a brussels sprout gratin I do that way: http://herbivoracious.com/2010/01/brussels-sprout-gratin-with-heretical-technique-recipe.html