Homemade gratin

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Enjoy your delicious homemade gratin for longer by storing it correctly. This rich and creamy dish, often featuring potatoes, cheese, and a béchamel sauce, can be a delightful leftover if handled with care to preserve its texture and flavor.

Storage Time

3–4 days in the refrigerator, up to 2–3 months in the freezer

Temperature

Keep refrigerated at or below 4°C (40°F). For optimal freezing, maintain a freezer temperature of -18°C (0°F).

Freezing

Homemade gratin freezes surprisingly well, especially if it doesn't contain delicate herbs added after cooking. Allow the gratin to cool completely before portioning it into airtight containers or heavy-duty freezer bags. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 175°C (350°F) until heated through. Some slight textural changes, particularly in the sauce, may occur after freezing and reheating, but the flavor will remain largely intact.

Signs of Spoilage

• A sour or off smell, distinct from its usual savory aroma.
• Visible mold growth, which can appear as fuzzy patches of various colors.
• A slimy or sticky texture on the surface, indicating bacterial proliferation.