Can you cook scalloped potatos halfway and the rest next day?

Yes, you can definitely cook scalloped potatoes halfway and finish them the next day! Here's how to do it:

Step 1: Prepare and partially cook the potatoes:

* Slice the potatoes: Peel and slice your potatoes into thin rounds, about 1/4 inch thick.

* Parboil: Place the potatoes in a large pot of salted boiling water. Cook for about 5-7 minutes, or until they are just tender enough to pierce with a fork but still hold their shape.

* Drain and cool: Drain the potatoes and let them cool slightly.

Step 2: Assemble the dish:

* Grease a baking dish: Grease a 9x13 inch baking dish with butter or cooking spray.

* Layer the potatoes: Layer the partially cooked potatoes in the dish, overlapping slightly.

* Add sauce and cheese: Pour your favorite scalloped potato sauce over the potatoes, and sprinkle with shredded cheese.

Step 3: Refrigerate and finish baking:

* Cover and refrigerate: Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours.

* Bake the next day: Preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and bake for 30-40 minutes, or until the potatoes are golden brown and the cheese is melted and bubbly.

Tips:

* Use cold potatoes: Allow the potatoes to cool completely before refrigerating to prevent condensation that can make the sauce watery.

* Adjust baking time: If your potatoes are already fairly cooked, you may need to bake them for a shorter amount of time. Check them frequently to prevent overcooking.

By partially cooking your scalloped potatoes ahead of time, you can save yourself a lot of time and effort on busy days. Enjoy!