Lindsay-Jean is a Contributing Writer & Editor at Food52.
If you're using fresh spinach, you could definitely blanch and chop that a day in advance. I would think it would be okay to make the full gratin a day in advance too, I just wouldn't top it with any bread crumbs (if the recipe calls for them) until you actually bake it.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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