Last week we had Running Dinner. That’s the way it’s called at least with us, because I’ve seen several variations on it. In any case, it means that you eat your starter, main course and dessert at a different location. Where you are always sitting at the table with other people than the last meal. And you’re ought to take care of the starter or main course or dessert. Both the starter and the dessert are the easy ones I think.
Because for the starter your guests come to you, but you are already at home yourself. That means in most cases an ideal preparation time. The dessert can often be made well in advance and in the extreme case you serve a delicious cheese plate and the preparation time (after shopping after) is nil.
But lucky me, I got the main course. Extremely exciting because you come from a different location and have about 20 to 30 minutes to put something on the table. And that requires some thorough planning.
This time my menu consisted of delicious deer beef with bacon (well pre-prepared, just takes a minute to grill), with green beans rolled in bacon (just a little oven time) and red cabbage from the slow cooker. And then the potato dish. I decided, because the haricots were also in the oven, to make a gratin, which I “pre-baked” for an hour in the afternoon so that I just had to bake it in the oven for 30 minutes in the evening.
Fortunately, I can say, afterwards, that it worked. Everything was warm and on the table at the same time. So again a challenge completed. And do you have such a challenge soon? Perhaps this potato gratin (or one of the other recipes) works fine for you too.
Tips and tricks
- This potato gratin is much slimmer than the classic version because whole milk is used instead of cream. But it will also will tast great when prepared with semi-skimmed milk.
- Use enough salt in this recipe. By using the milk, the salt taste is slightly softened and otherwise it quickly faints.
Do you have a dinner just like me and do you have to prepare this recipe in a short time?
- Make the potato gratin and bake it for 1 hour in the oven at 200 degrees Celsius (under an aluminum foil). Place in the refrigerator until use. When you need it, remove the aluminum foil and bake it for another 30 minutes at 200 degrees Celsius. You can prepare this part of the recipe the day before.
This post is also available in: Dutch