OH OH, I hope your scalloped potatoes are not black and disgusting. Scalloped potatoes are something that I want freshly made, not frozen. Potatoes do not freeze well uncooked. YOu would have been better off fully or partially cooking your scalloped potatoes before freezing.

I'm not sure about the zucchini casserole, it might be okay because they are in a cooked sauce and the vegetable were cooked somewhat. Zucchini has a lot of moisture and it is possible that your casserole will be watery.

Ann

I think you need to defrost them both and then bake them. Scalloped potatoes take a long time to bake even in a 13 by 9 by 2 inch pan..usually 60-90 minutes so that size pan will take a long time. I would cover it for the first hour and a half and then uncover for another hour and then test them. I don't have a lot of experience with that size pan but I don't think defrosting will hurt them just make it easier to bake them. The potatoes will take the longest so start them early in the morning.
Joann

I'd bake from a frozen state.

I'm with Ann on those potatoes -- the smart money is on that being a mess. Fortunately, potatoes are cheap!

I would bake the squash casserole from the frozen state. Just don't underestimate how long it's going to take to cook that thing. Also, uncover it because excess moisture is a likely problem.

You can't freeze raw potatoes? Darn, now I find out! I peeled cut and layered 15 pounds of potatoes--2+ hours. Is there any hope or should I toss and prepare fresh?

jam5,

Potatoes have a lot of water. When they are frozen raw the water expands causing bursting of the potato's cell wall structure. The result is mushy, gross potatoes.

OTOH, I freeze COOKED scalloped potatoes successfully routinely. Mashed potatoes also freeze well. The reason you can freeze cooked potatoes is because the cell walls have already broken down during cooking. Mashed potatoes are, of course, 'pre-smushed' so freezing isn't a problem.

Unfortunately, I'm afraid you'll need to start over. After the casserole is made...cook immediately, then freeze. To reheat, start from frozen (covered). I believe it will take at least 90 minutes. I reheat frozen scalloped potatoes in the microwave because I think they're better but you'll not have that option. So, keep them covered until the last 15 minutes, or so.

Sorry...stuff happens. Remember, experience is nothing more than what we get when we don't get what we expected.

/tricia

If you're a slow potato peeler, then consider using a thin-skinned variety and leaving the skins on. I like potato skins, although some folks do not. Also, go get yourself a cheap slicer/mandoline to speed up the slicing process.

Is this a crazy idea? Can I just cook them and mash them. There isn't any cheese.
It's just milk and butter. Or will they be brown and grainy?

I would cook the potatoes ahead.....see what happens....if they are good, why then save and reheat....if awful, try mashing them....and if they are still gross, then start again. I suspect the potatoes will be sort of grey and icky looking.
I wouldn't even try baking a pan of anything that large....that suze pan is best filled with already cooked food for reheating and putting in a sterno warmed server.
Aas for the zucchini casserole....that will be watery....you can bet on that....you will have to cook it long enough so a lot of the water evaporates....and then you will have less than 1/2 the volume you started with.
Linda c

I think you should cook them and if they're too gross for company, mash them, and if still too gross, freeze for yourselves...of course that doesn't really help with your "what-to-feed-company" problem. If they're just slightly discolored you might be able to disguise it with cheese, spice, etc...but if the texture is too weird as well, or they're really off-looking, that won't work.

If you do start over, definitely get some thin-skinned potatoes and don't peel them. I'm old fashioned and love the red ones, skin on, but the white varieties are pretty darn good too...

jam I'm feeling for you pal!

Linda is giving you good advice on how to proceed.

Best advice I can give you is stick around this site and always ask first! Ask me how I know! LOL

Thanks for all your help. I think I'm going to quit while I'm ahead and just redo them before the party. All in all, I'm glad everyone pointed out this mistake to me now. I would have hated to discover this too late. I'm going to go ahead and redo the zucchini too. As a friend pointed out--at least it wasn't 15 pounds of beef tenderloin!

What a guy!!! You get Asize> for effort.

I wouldn't toss the veggies....I think they can be cooked and will be good....but theyw ill ahve to cook down a lot...
But I really think the potatoes are toast.
for any make ahead potato dish I make I use frozen hash browns....don't know why they work and my own fresh potatoes don't....but that's what I have found.
And you do get an A for Effort and a T for trying!
Linda C