Uncooked potato does not freeze well-- the cell structure breaks down, leaving a mushy, ill-tasting product behind.
Cook 'em first, then freeze.
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Cook about 75%, until the potatoes are cooked through but the top hasn't yet browned. Then cool, wrap tightly (plastic wrap plus foil) and freeze. Thaw (and remove the plastic wrap) before re-cooking. You may have a bit of water separating out from the cheesy bits when you re-cook, but a bit of time in the oven without the foil will take care of it as the top browns.
We always make these type dishes complete and then freeze- the purpose is to save time at a later date when time or energy are at a premium. No complaints yet on finished product/meal/dish.