Onions in my freezer are in many prepared soups, chili, etc. And similar to grainlady's list. I've not had a need to freeze fresh. I only make lasagne in the late summer/fall when the garden is over producing. I make it in my big turkey roaster and it weighs a ton! I under cook it by 1/2 hour, let it cool and set. Then slice and freeze. Re-heats lovely. I do put the most watery veggies as the bottom layers so most of the moisture adds steam while cooking. First layer bottom is mandolined sweet potatoes. Half way up is an onion and mushroom layer that are caramelized beforehand, and to sweat out the liquid of the mushroom. A bit different every year depending on what is at hand... Just an example of thinking through what might be causing your individual recipe and how to handle onions....caramelizing first will add such rich flavor to other veggies that you may want to stay a bit more 'fresh' in flavor. If i know i will be freezing something, i just prepare a bit differently sometimes. Made a pasta salad for tonights bbq. The sauce base was chilled first. All the crisp veggies and herbs i keep fresh for crunch. The same sauce could be frozen but i would simmer 20 minutes first, then freeze. Still would be delicious but just a slightly different dish...good over pasta reheated for a warm dish rather that a cold salad.

I think the spinach dish will be fine if frozen - the potato dish not so much. If it were pureed potatoes, it would be a different story, but potato gratin is not quite the same after having been frozen. If you make a broccoli dish, freeze it before you cook it or only partially cook it. Lars

I think you can. My husband always makes a double batch of potato leek soup and that also has cream in it. We freeze it in Tupperware containers. The trick though comes when defrosting it - you need to do it slowly. We usually let it sit in the refrigerator for a day or on the counter for a couple of hours until it softens. Then we microwave it on a low temperature setting and stir often until completely defrosted. Then I heat it to the desired temperature on a higher setting.

Yep you can freeze boston cream pie....the custard filling will seep into the cake some....but that's oK by me! And you can freeze whipping cream. It won't whip as high when thawed....but it will do just as well in soups etc. How about caramel sauce?....That will keep a while in your refrig....if you don't eat it by the spoonful> ! cup butter 1 cup[ white sugar 1 cup brown sugar 1 cup cream Pinch of salt 1 tsp vanilla stif all together and cook slowly in a heavy pan over medium heat....bring to a simmer and cook about 3 minutes.....It's OMG good! Or Ann T;s scones,,,,also will freeze when baked.....check her blog "Thibault's Table"