Freezing dauphinoise potatoes

[Dottydoodoo]

Hello!

Has anyone had any success with freezing dauphinoise potatoes, and then getting them out to cook at a later date? Or will I just end up with a soggy mess.

I'm thinking of trying a practice one in the preparation for Christmas, but am not sure at what stage I should freeze it? And my Mary berry book says nothing about freezing it!

Thank you 😊

I tried it as an experiment. I almost fully cooked it before freezing.
The cream separated, it didn't look good but tasted OK.
I would not serve it to guests !

I cooked a frozen one and cream also separated a bit. I have also made one 3 days before I needed it and had in the fridge. It was fine but took forever to cook.

Did this as a chef.
Portion and wrap in cling film.individually.
Microwave a few secs then crisp up on a tray with greaseproof

I found the sauce became dry when I tried

Oh dear, thank you everyone for your tips. Maybe I will have to rethink my plan! Although the tip of wrapping small portions in clingfilm to freeze and then reheating sounds worth a try.

Thank you. Time to rethink the Christmas menu!

It wont come out of the freezer ok with the crème fraîche!

Really?

Could you not make them fresh on the day? Prep it the day before by slightly par boiling the sliced spuds, put in the baking dish and chill. On the day, take out of the fridge 1st thing. Hear the cream / seasoning / garlic, pour over spuds and bung in the oven.

Add some flour to the cream, a la Pomiane?

My son is a chef and he makes this for us. We portion it up and put in the freezer. It comes out totally fine.

This, ive done it and it was fine.

Ive frozen dauphinoise but cream separated once cooked

Blanch the sliced potatoes, layer with garlic and seasoning, parmesan if using it. Put in freezer and pour over the cream when defrosted, before it goes in the oven. It will seep through beautifully. Job done

Maybe do boulangère potatoes instead of dauphinois? That’s the one that has stock instead of cream. I think it might freeze better.

I have made and frozen ahead for Christmas but from recipe using milk and cream, needs to be a bit wetter than normal so that it's not too dry when thawed and heated. Have not found any problem with cream separating but have never used creme fraiche in it. I also sometimes portion it if I want to have some handy to thaw for myself but that would be firmer so nothing really obvious to curdle.