I have a question about the recipe "Spinach Gratin" from Lizthechef.
You say it can be made ahead, but till what point?
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
I'd say do steps 2-6 and then pop it in the fridge until you're ready to top it with the breadcrumbs and bake.
Thank you very much!
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