Potato Gratin & cooking vessel

Does anyone know if it's possible to make a good potato gratin using one of those large foil pans (like the ones you might use to roast a turkey). My standard recipe (russets, cream, gruyere, garlic) does beautifully in my Apilco gratin dish, but I'm making it for 20 people as a side dish and there's no way my gratin dish will fit this amount. I considered using a half-sheet rimmed baking sheet, but worry that the gratin might come out a bit on the "thin" side. Should I just divide the recipe among three or four baking dishes, or can I just do everything in a foil pan?

Many thanks in advance!


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