trying to make ahead cauliflower gratin. should I let ebrytbing cool down then assemble or what?

William Fetter
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2 Comments

Regine December 18, 2015
I personally prefer second day old gratin. I would bake it, let it cool and then refrigerate. Then if serving in the next few days, I would put it out for 30 to 60 minutes and then warm in oven at maybe 300 degrees/45
or so minutes. Use a toothpick to insert in middle and then touch to see if it is warm. You may want to place aluminium foil on top so it does not dry out.
 
William F. December 24, 2015
I made it for dinner after your tip and it went wonderfully. It was a gigantic hit. Thanks
 
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