🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Florentine Fennel Gratin

52_thumb

I have a question about the recipe "Florentine Fennel Gratin" from AntoniaJames. Can I make this the day before and refrigerate overnight before baking? Trying to get as much done as possible before the big day.

asked by melissav almost 3 years ago
3 answers 549 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

With gratins, I tend to par bake them the day before. So if the recipe says to bake for 25 minutes, I'd pull it out at 18 and reheat it the next day. But wonder what AntoniaJames thinks.

New_years_kitchen_hlc_only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 3 years ago

I'm planning to do exactly what Amanda suggests (but I'll be making mine on Tuesday evening and not Wednesday, given all of the other things I must do on Wednesday evening). BTW, melissav, funny you should be the one asking this question . . . . today I made the croutons for your outstanding stuffing recipe. Tuesday evening I'll cook the chorizo and veggies. I'll assemble and bake it on Thursday. I made a mashed potato and rosemary focaccia last week which I froze and then cut into cubes this afternoon for the croutons. That sage + rosemary + garlic combination is simply amazing. ;o)

Ry_400
added almost 3 years ago

Thanks Amanda and AJ. AJ - I love the idea of potato and rosemary focaccia in the stuffing.