Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
A versatile accompaniment to make any meal better.
A Nutty No-Recipe Sauce
Lamb Dumplings in a Minty Yogurt Sauce
The Greatest Hits
Fancy XO Sauce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.