POTATOES À LA CRÈME

The potatoes can be boiled, cooled, and sliced up to 2 days in advance; store in an airtight container in the refrigerator. The complete dish is best made fresh, but the sauce base (roux and milk) can be prepared up to 1 hour ahead and held over very low heat, stirring occasionally.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling; reheat gently in a saucepan over low heat, adding 1-2 tablespoons of milk if needed to restore creamy consistency. Avoid microwaving, which can cause the potatoes to become rubbery.