I was thinking I could bake them without cheese on top and refrigerate them. Then add cheese and warm up when ready to serve. Would this work?
It would be best to make this dish one or two days ahead, most recipes I consulted said you could either leave it at the stage just before baking or bake it, allow it to cool, and then refrigerate it.
To get it ready to serve, allow it to reheat to room temperature then, if you're cooking it for the first time, bake it according to the recipe, or, reheat in your oven slowly at a low temp (200-300 degrees)
I'm not a big fan of leaving food in the fridge so many days, especially potatoes and cream which can absorb the smells of other things in your fridge. Instead, I'd assemble, cook, and then freeze (and reheat on the day of).
Please enter a valid email address.
Well played. You deserve a cookie.
Portable tender, raspberry-strewn ricotta cake!
Raspberry-Strewn Ricotta "Muffins"
IKEA’s 2018 Catalog Is Coming
Just 'Til Monday: Cookware Crushes on Sale
A Month in David Lebovitz's Paris Kitchen
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)