{"id":4136,"date":"2025-10-03T08:00:00","date_gmt":"2025-10-03T11:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4136"},"modified":"2026-10-13T16:48:00","modified_gmt":"2026-10-13T19:48:00","slug":"creamy-potato-gratin-with-white-sauce-and-cheese","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/creamy-potato-gratin-with-white-sauce-and-cheese\/","title":{"rendered":"Creamy Potato Gratin with White Sauce and Cheese"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This creamy potato gratin layers thinly sliced potatoes with white sauce and grated cheese, then bakes them until tender beneath a golden topping. The guide includes ingredient quantities, assembly, variations with bacon or mushrooms, a plant-based option and practical storage advice.<\/strong><\/p>\n<p><strong>Creamy potato gratin<\/strong> is a comforting side dish for Christmas dinner. Even slices, a smooth white sauce and enough time for the centre to cook are the main steps towards a tender gratin with a browned top.<\/p>\n<p><\/p>\n<h2>Ingredients for creamy potato gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/potatoes-milk-butter-flour-and-cheese-for-creamy-potato-gratin-4136-1.webp\" alt=\"Potatoes, milk, butter, flour and cheese for creamy potato gratin\" title=\"Potatoes, milk, butter, flour and cheese for creamy potato gratin\"><\/p>\n<p>For this <strong>creamy potato gratin<\/strong>, measure the ingredients before starting. The cheese quantities below are totals for the whole dish, to be divided between the layers and topping.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 kg potatoes<\/strong>, peeled and sliced 2\u20133 mm thick \u2013 a general-purpose potato such as Maris Piper or a suitable salad potato can be used, with different results in softness and shape.<\/li>\n<li><strong>30 g butter<\/strong> for the white sauce. A dairy-free version requires replacing all the milk, cream, cheese and butter, not only this ingredient.<\/li>\n<li><strong>30 g plain flour<\/strong> for thickening. For a gluten-free alternative, use 20 g cornflour mixed with cold liquid, following the separate method below.<\/li>\n<li><strong>600 ml milk<\/strong>, plus up to 100 ml more if needed to loosen the sauce. Whole milk gives a richer result than semi-skimmed.<\/li>\n<li><strong>200 ml single cream, optional<\/strong> \u2013 replace 200 ml of the milk with it rather than adding it on top of the full milk quantity.<\/li>\n<li><strong>1 garlic clove, crushed, optional<\/strong> \u2013 or a little garlic powder to taste.<\/li>\n<li><strong>Salt, to taste<\/strong> \u2013 start modestly because the cheeses also contribute salt.<\/li>\n<li><strong>Freshly ground black pepper, to taste<\/strong>.<\/li>\n<li><strong>A small pinch of grated nutmeg<\/strong> for the white sauce.<\/li>\n<li><strong>200 g grated Gruy\u00e8re or Emmental, in total<\/strong> \u2013 Cheddar is another option.<\/li>\n<li><strong>100 g finely grated Parmesan or vegetarian Italian-style hard cheese, in total<\/strong> \u2013 choose the vegetarian alternative when needed.<\/li>\n<li><strong>Optional: replace 150 g of the Gruy\u00e8re with 150 g low-moisture mozzarella<\/strong> for a stretchier result, rather than adding another 150 g cheese.<\/li>\n<li><strong>About 15 g extra butter<\/strong> for greasing the dish and dotting the top, if liked.<\/li>\n<li><strong>Chopped parsley or thyme leaves, optional<\/strong>, to finish.<\/li>\n<\/ul>\n<p><strong>Substitution tip:<\/strong> replace part of the milk with cream for richness, and combine a good melting cheese with a stronger hard cheese for flavour. Keep track of the total quantities rather than adding each alternative as an extra.<\/p>\n<h2>How to make creamy potato gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pouring-white-sauce-over-layers-of-sliced-potatoes-4136-2.webp\" alt=\"Pouring white sauce over layers of sliced potatoes\" title=\"Pouring white sauce over layers of sliced potatoes\"><\/p>\n<ol>\n<li><strong>Prepare the oven and dish:<\/strong> heat the oven to 200\u00b0C conventional, 180\u00b0C fan, gas 6. Grease a medium ovenproof dish, around 25 \u00d7 20 cm, with a little of the extra butter.<\/li>\n<li><strong>Slice the potatoes:<\/strong> wash, peel and cut into even 2\u20133 mm slices. Use a sharp knife or a mandoline with its hand guard. If slicing ahead, hold briefly in cold water to prevent browning, then drain and dry thoroughly; soaking is not essential when assembling straight away.<\/li>\n<li><strong>Season lightly:<\/strong> add a little pepper and, if needed, salt to the slices, remembering that the sauce and cheese will also season the dish.<\/li>\n<li>\n<p><strong>Making the white sauce<\/strong><\/p>\n<p><strong>Prepare the sauce:<\/strong> melt 30 g butter over a low heat and cook the optional garlic briefly without browning. Stir in 30 g flour and cook gently for 1\u20132 minutes. Gradually whisk in 600 ml milk, or 400 ml milk plus 200 ml cream, until smooth. Simmer gently, stirring, for about 5\u20137 minutes until lightly thickened. Season with pepper, nutmeg and a little salt. It should remain pourable; add up to 100 ml extra milk if needed. For the cornflour version, blend 20 g cornflour with some cold milk, stir into the remaining heated liquid and simmer until thickened; do not fry dry cornflour as a roux.<\/p><\/li>\n<li><strong>Build the layers:<\/strong> mix the 200 g melting cheese and 100 g hard cheese together. Reserve 100 g of this mixture for the top and use the remaining 200 g between the layers. Arrange slightly overlapping potato slices in the dish, add sauce and a little cheese, then repeat, finishing with potatoes covered in sauce.<\/li>\n<li><strong>Add the topping:<\/strong> scatter over the reserved 100 g cheese mixture and, if liked, dot with the remaining extra butter. Do not add the full ingredient quantities a second time.<\/li>\n<li><strong>Bake covered:<\/strong> cover with foil or a suitable lid and bake for about 35\u201345 minutes. The potatoes should be beginning to soften. Ordinary foil can be used either way round; follow instructions for any specialist coated product.<\/li>\n<li><strong>Uncover and brown:<\/strong> remove the cover and continue for about 15\u201325 minutes, until the sauce bubbles and the surface is golden. Cover loosely again if it colours before the potatoes are tender.<\/li>\n<li><strong>Check the centre:<\/strong> a knife should pass easily through the potato layers. A deep dish, firmer potato variety or thicker slices may need longer; continue in short intervals until fully tender.<\/li>\n<li><strong>Rest briefly:<\/strong> leave the dish for 10\u201315 minutes before serving so the sauce settles.<\/li>\n<li><strong>Finish and serve:<\/strong> add parsley or thyme if liked and serve warm as a generous side dish.<\/li>\n<li><strong>Leftovers:<\/strong> divide into smaller portions, cool promptly and refrigerate within 1\u20132 hours. Use within 48 hours or freeze. Reheat only once until steaming hot throughout; thaw frozen portions fully in the fridge before reheating.<\/li>\n<li><strong>Useful checks:<\/strong> cut slices evenly, add the milk gradually while whisking and taste the sauce before adding salt. Use milk without cream if you prefer a less rich version.<\/li>\n<\/ol>\n<h2>Potato gratin variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/small-dishes-showing-different-potato-gratin-variations-4136-3.webp\" alt=\"Small dishes showing different potato gratin variations\" title=\"Small dishes showing different potato gratin variations\"><\/p>\n<ul>\n<li><strong>Three-cheese version:<\/strong> use 120 g Gruy\u00e8re, 80 g mozzarella and 50 g hard cheese instead of the base recipe\u2019s 300 g cheese. Divide this smaller total between the layers and topping.<\/li>\n<li><strong>Bacon and caramelised onion:<\/strong> cook 150 g chopped bacon thoroughly and drain. Slowly cook a sliced onion until golden, then add both between the potato layers.<\/li>\n<li><strong>Mushrooms and thyme:<\/strong> saut\u00e9 300 g sliced mushrooms with a garlic clove and 1 tsp thyme leaves until their liquid has evaporated. Add between the layers or fold into the sauce.<\/li>\n<li><strong>Herbs and garlic:<\/strong> use milk rather than cream and add parsley or chives. Adjust the garlic to taste instead of automatically adding a second full dose.<\/li>\n<\/ul>\n<p><strong>Plant-based and gluten-free options<\/strong><\/p>\n<p>For a plant-based sauce, use 600 ml unsweetened plant drink, 20 g cornflour blended with some of it while cold, and a little vegan butter or oil. Heat the remaining liquid, whisk in the slurry and simmer until thickened. Replace all dairy cheese and butter with suitable alternatives. For a gluten-free dish, check every product, including oat drinks and cheese alternatives; using plant ingredients alone does not guarantee it is gluten-free.<\/p>\n<p><strong>Sweet potato variation<\/strong><\/p>\n<p>Use thinly sliced sweet potato for a sweeter, more colourful version. Check tenderness as it cooks rather than assuming the same baking time, and choose a cheese that balances the sweetness.<\/p>\n<ul>\n<li><strong>A crunchy topping:<\/strong> mix about 50 g breadcrumbs with 1 tbsp melted butter and add near the end of baking, watching carefully so they do not burn.<\/li>\n<li><strong>With vegetables:<\/strong> replace some potatoes with cooked, well-drained cauliflower or saut\u00e9ed courgette. Raw watery vegetables can dilute the sauce, so prepare them first.<\/li>\n<\/ul>\n<h2>Tips for a tender, golden gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/golden-potato-gratin-in-a-white-casserole-dish-4136-4.webp\" alt=\"Golden potato gratin in a white casserole dish\" title=\"Golden potato gratin in a white casserole dish\"><\/p>\n<ul>\n<li><strong>Even slices:<\/strong> aim for 2\u20133 mm thickness; use a mandoline guard if using that tool.<\/li>\n<li><strong>Keep the potatoes dry:<\/strong> if you hold slices in water, drain and dry before assembly. There is no need for a prolonged soak, which would also remove some useful surface starch.<\/li>\n<li><strong>Smooth sauce:<\/strong> add milk to the butter-and-flour roux in small additions, whisking smooth each time.<\/li>\n<li><strong>Moderate salt:<\/strong> taste before seasoning, as the cheeses add salt.<\/li>\n<li><strong>Even layers:<\/strong> overlap slices slightly rather than stacking dense heaps in one part of the dish.<\/li>\n<li><strong>Cover first:<\/strong> begin with a covered bake to help the potatoes cook before the top browns.<\/li>\n<li><strong>Choose melting cheese:<\/strong> Gruy\u00e8re, Emmental or low-moisture mozzarella provide a different texture from a hard cheese used mainly for flavour.<\/li>\n<li><strong>Optional butter:<\/strong> a few small pieces on top add richness, but are not essential.<\/li>\n<li><strong>Check several central slices:<\/strong> they should yield easily to a knife, with no firm raw core.<\/li>\n<li><strong>Rest before serving:<\/strong> 10\u201315 minutes helps the sauce settle around the potatoes.<\/li>\n<\/ul>\n<p><strong>Useful techniques<\/strong><\/p>\n<p>Cook the flour gently in butter before adding liquid, then simmer the completed sauce to cook it through. Gradual additions and steady whisking help avoid lumps. If necessary, pass the sauce through a sieve or carefully blend it with an immersion blender, following the appliance\u2019s hot-liquid guidance.<\/p>\n<p>Spread the cheese between layers and reserve only part of the total for the top. A very thick cheese cap can colour while the potato underneath remains firm.<\/p>\n<p><strong>Common problems<\/strong><\/p>\n<ul>\n<li><strong>Uneven potato slices:<\/strong> thick pieces stay firm after thinner ones cook. Aim for consistent thickness.<\/li>\n<li><strong>Very thin sauce:<\/strong> simmer until it lightly coats a spoon before assembly. Avoid adding extra liquid unnecessarily, and do not sprinkle raw flour straight into the finished sauce.<\/li>\n<li><strong>A dark top:<\/strong> cover loosely with foil and continue until the potatoes are tender. A brief grill finish is optional only after the centre is cooked, and needs close watching.<\/li>\n<\/ul>\n<p><strong>Preparing ahead<\/strong><\/p>\n<p>The most predictable make-ahead option is to bake the gratin fully, cool promptly in portions and refrigerate or freeze. If assembling up to 24 hours ahead, use cooled sauce, refrigerate promptly and allow extra baking time until the potatoes are tender and the centre is steaming hot. Use an ovenproof dish suitable for the temperature change, following its manufacturer\u2019s instructions.<\/p>\n<h2>Storing, reheating and using leftovers<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/potato-gratin-portions-stored-in-covered-containers-in-the-fridge-4136-5.webp\" alt=\"Potato gratin portions stored in covered containers in the fridge\" title=\"Potato gratin portions stored in covered containers in the fridge\"><\/p>\n<p>Store leftover <strong>creamy potato gratin<\/strong> promptly. Divide it into smaller portions to cool more quickly and get it into refrigeration within 1\u20132 hours.<\/p>\n<p><strong>Storage<\/strong><\/p>\n<ul>\n<li><strong>Containers:<\/strong> use clean shallow food-safe containers and cover once cooled.<\/li>\n<li><strong>Fridge:<\/strong> keep at 5\u00b0C or below and use within 48 hours, or freeze. Label with the preparation date.<\/li>\n<li><strong>Freezer:<\/strong> freeze in suitable sealed containers in small portions. Aim to use within 2\u20133 months for quality; the sauce may change texture after thawing.<\/li>\n<li><strong>Cooling:<\/strong> avoid leaving a deep, hot dish on the counter for hours. Divide leftovers into shallow portions so they cool promptly before refrigeration.<\/li>\n<li><strong>Reheating dishes:<\/strong> transfer to a suitable ovenproof container and remove plastic wrapping. Avoid sudden temperature changes with glass or ceramic unless the manufacturer permits them.<\/li>\n<\/ul>\n<p><strong>Reheating<\/strong><\/p>\n<ol>\n<li><strong>Oven:<\/strong> heat to 180\u00b0C conventional, 160\u00b0C fan, gas 4. Cover the portion loosely and heat until steaming throughout, then uncover briefly to crisp. Around 15\u201325 minutes may suit a small thawed portion, but the centre determines readiness.<\/li>\n<li><strong>Frozen portions:<\/strong> thaw fully in the fridge, allowing enough time for their size, then use within 24 hours and heat thoroughly.<\/li>\n<li><strong>Air fryer:<\/strong> small thawed portions can be reheated in a suitable dish at around 160\u2013180\u00b0C. Follow appliance guidance and check the centre; do not add loose paper or foil that could reach the heating element.<\/li>\n<li><strong>Microwave:<\/strong> use a microwave-safe dish and vented cover. Heat in intervals, rearranging the portion and checking for cold spots. A brief oven finish can crisp the top, but the portion must be hot throughout.<\/li>\n<li><strong>Check the centre:<\/strong> leftovers should be steaming hot throughout. A clean food thermometer can help check that the centre reaches 75\u00b0C for 30 seconds.<\/li>\n<li><strong>Reheat once:<\/strong> take out only the amount you will eat, rather than repeatedly warming the whole dish.<\/li>\n<\/ol>\n<p><strong>Ways to use leftovers<\/strong><\/p>\n<ul>\n<li><strong>Potato cakes or croquettes:<\/strong> combine cold leftover gratin with a little beaten egg, breadcrumbs and herbs if needed for binding. Shape small portions and cook until the centre is steaming hot and the egg is fully set, not merely until the outside browns.<\/li>\n<li><strong>A quick frying-pan meal:<\/strong> heat a small portion gently in a covered pan with a little oil until hot throughout, then uncover to crisp the base. Add a freshly cooked egg if liked.<\/li>\n<li><strong>Creamy soup:<\/strong> add stock to the gratin and heat thoroughly, then carefully blend using equipment suitable for hot liquids. Adjust with a little milk if needed.<\/li>\n<li><strong>Individual gratins:<\/strong> reheat portions in ramekins with a little extra cheese, checking the centre.<\/li>\n<li><strong>With salad:<\/strong> serve a thoroughly reheated portion beside fresh leaves and a sharp dressing.<\/li>\n<\/ul>\n<p><strong>Practical leftover tips<\/strong><\/p>\n<ul>\n<li><strong>Restore creaminess:<\/strong> add a small splash of milk or cream if the portion has dried out.<\/li>\n<li><strong>Fresh flavour:<\/strong> add parsley or thyme just before serving.<\/li>\n<li><strong>Small portions:<\/strong> freeze individual servings to avoid thawing more than you need.<\/li>\n<li><strong>Storage limits still apply:<\/strong> using leftovers in a new dish does not restart their storage time. Discard food that has been left out too long or is spoiled; normal smell and appearance do not prove it is safe.<\/li>\n<\/ul>\n<h2>Understanding the potatoes and cheese<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/potatoes-cheese-and-white-sauce-being-prepared-for-gratin-4136-6.webp\" alt=\"Potatoes, cheese and white sauce being prepared for gratin\" title=\"Potatoes, cheese and white sauce being prepared for gratin\"><\/p>\n<ul>\n<li><strong>Potatoes:<\/strong> varieties differ in starch and firmness, which affects how well the slices hold their shape.<\/li>\n<li><strong>Cheese:<\/strong> different cheeses melt and brown differently, so a combination can balance texture and flavour.<\/li>\n<li><strong>Aromatic seasoning:<\/strong> a small pinch of nutmeg adds warmth without overpowering the sauce.<\/li>\n<\/ul>\n<p><strong>Choosing and preparing potatoes<\/strong><\/p>\n<ul>\n<li>For this recipe, the useful distinction is between floury potatoes, which soften and break down more readily, and waxier potatoes, which tend to hold their shape.<\/li>\n<li>Choose the texture you prefer rather than treating one variety as essential. General-purpose potatoes make a softer gratin; firmer salad potatoes leave more distinct slices.<\/li>\n<li>A brief dip in cold water prevents browning when preparing ahead, but drain well. Removing all surface starch is not necessary for a good gratin.<\/li>\n<li>Uniform 2\u20133 mm slices matter more than a particular brand of potato. A mandoline can help, used with its guard.<\/li>\n<\/ul>\n<p><strong>Choosing cheese<\/strong><\/p>\n<ul>\n<li>Gruy\u00e8re and Emmental are popular melting cheeses. Avoid overheating the sauce aggressively, which can affect the texture of cheese and dairy.<\/li>\n<li>Parmesan or a suitable hard-cheese alternative adds concentrated flavour to the topping; account for its salt when seasoning.<\/li>\n<li>Low-moisture mozzarella adds stretch. Very wet fresh mozzarella may release extra liquid, so drain it carefully or choose a firmer version.<\/li>\n<li>Grating a block of cheese gives you control over the texture. Ready-grated products vary; there is no need to assume that all anti-caking ingredients cause a metallic taste.<\/li>\n<\/ul>\n<p><strong>Practical cheese-gratin tips<\/strong><\/p>\n<ul>\n<li><strong>Balance the cheeses:<\/strong> combine a melting cheese with a stronger hard cheese, using the total quantities in the ingredient list.<\/li>\n<li><strong>Control salt:<\/strong> taste the white sauce with the cheeses\u2019 saltiness in mind.<\/li>\n<li><strong>Nutmeg:<\/strong> a pinch is enough for most dishes.<\/li>\n<li><strong>Brown at the end:<\/strong> keep the dish covered while the potatoes begin to soften, then uncover to colour the top.<\/li>\n<li><strong>A smooth, pourable sauce:<\/strong> cook the roux gently, whisk in milk gradually and simmer until lightly thickened before assembly.<\/li>\n<\/ul>\n<p><strong>Useful substitutions<\/strong><\/p>\n<ul>\n<li><strong>Milk:<\/strong> replace some with cream for richness, or use suitable lactose-free dairy milk if that meets your needs. For a dairy-free version, replace all dairy ingredients, including cheese and butter.<\/li>\n<li><strong>Flour:<\/strong> use 20 g cornflour blended with cold liquid for the gluten-free sauce method, and check the remaining ingredients.<\/li>\n<li><strong>Plant-based cheese:<\/strong> choose a suitable melting product and add a little nutritional yeast if liked; results vary by product.<\/li>\n<li><strong>Extra flavours:<\/strong> thoroughly cooked bacon, caramelised onion or well-drained saut\u00e9ed mushrooms can be layered with the potatoes.<\/li>\n<\/ul>\n<p><strong>Advance preparation reminders<\/strong><\/p>\n<ul>\n<li>If assembling ahead, cool the sauce before combining, refrigerate promptly and bake within 24 hours. Allow extra time and check tenderness and heat at the centre; avoid thermal shock to the dish.<\/li>\n<li>Keep grated cheeses covered in the fridge until needed so they do not dry out.<\/li>\n<\/ul>\n<p>For a successful <strong>creamy potato gratin<\/strong>, cut even slices, make a smooth sauce and allow enough baking time. A browned top alone does not mean the potatoes are cooked.<\/p>\n<p>Try one variation at a time and keep the quantities consistent. Careful portioning and prompt chilling help you use leftovers without waste.<\/p>\n<p>Follow our social channels and visit <a href=\"https:\/\/euamoonatal.com\/ptbr\/\">I Love Christmas<\/a> for more seasonal recipes. If you try a variation, share which combination you chose.<\/p>\n<h2>Potato gratin: frequently asked questions<\/h2>\n<p><strong>How long does potato gratin take to bake?<\/strong><\/p>\n<p>At 200\u00b0C conventional, 180\u00b0C fan, gas 6, start with 35\u201345 minutes covered, then around 15\u201325 minutes uncovered. It may take longer in a deep dish. Check that a knife passes easily through the central potato layers before serving.<\/p>\n<p><strong>Can I use plant-based or lactose-free milk?<\/strong><\/p>\n<p>Yes, but they address different requirements. Lactose-free dairy milk is still milk and is unsuitable for a milk allergy. For a fully dairy-free or vegan gratin, replace the butter, cream and cheeses as well as the milk, using suitable labelled products.<\/p>\n<p><strong>How do I avoid lumps in the white sauce?<\/strong><\/p>\n<p>Cook the flour gently in butter for 1\u20132 minutes, then add milk a little at a time while whisking smooth. Simmer the completed sauce until lightly thickened. Sieve or carefully blend if needed.<\/p>\n<p><strong>Which cheeses work well together?<\/strong><\/p>\n<p>A melting cheese such as Gruy\u00e8re, Emmental or low-moisture mozzarella pairs well with a stronger hard cheese. Choose vegetarian-labelled alternatives where needed and keep to the total quantities for the dish.<\/p>\n<p><strong>How do I store and reheat leftovers?<\/strong><\/p>\n<p>Cool promptly in smaller portions and refrigerate within 1\u20132 hours. Use within 48 hours or freeze, aiming for 2\u20133 months for quality. Thaw in the fridge and reheat only once until steaming throughout, covering initially and uncovering briefly to crisp the top.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make creamy potato gratin with thinly sliced potatoes, smooth white sauce and a golden cheese topping, with make-ahead and reheating 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