I have a wonderful mousaka recipe which involves layers of baked potato, eggplant, and beef. It is topped with a cheesy bachamel and cooked until golden brown on top. It is very similar to a lasagna.
I would like to cook this dish for a party for 20 people. Unfortunately I cannot prepare everything immediate beforehand. So I would like to complete as much as possible a day in advance.
I could cook this dish completely and then reheat it in the oven before the party, but I'm afraid the bachamel top will over crisp and the bottom will burn.
Can I instead parcook this dish? I believe I could cool all the ingredients up until the point the bachamel is added, then chill it, and then simply bake as is for 1.5 hours until warmed through and the topping browns nicely.
Or should I worry about the sauce clumping or other concerns?