Casserole Conundrum: Prep is all done & it is assembled (cauliflwr/potato gratin). Parbake now or refrig & bake in the AM? It's for brunch tomorrow

I baked it for 20 minutes, not much bubbling yet. Took it out and am cooling to refrigerate and finish in the AM. I am in LA so yes, it's late! In the AM, I'll bring it up to room temperature and continue the baking. THANKS ALL!!!

Good point! It is almost 9 am here and the day is well underway!

My thought was if you bake, now you have to let it cool before you can refrigerate it, and it's already 11:30ish where I am so I wouldn't want to stay up to do it!

I have to laugh--now you have two completely opposite opinions. I think that means take your choice--whatever is more convenient for you!

I think I'd bake it now and heat it in the oven before serving tomorrow. That should produce a lot of golden crust.

I vote fridge and bake tomorrow.