Potato-Cauliflower Gratin
Indulge in this creamy and comforting Cauliflower and Potato Gratin that is sure to be a hit at any dinner table. Layers of tender cauliflower florets and thinly sliced Yukon Gold potatoes are enveloped in a luscious garlic-infused cream sauce, then topped with a blend of Gruyère and Parmigiano-Reggiano cheeses for a decadent finishing touch. Baked to golden perfection, this gratin makes for a delightful side dish that will have your guests coming back for seconds.
— Constant Cookbook
Ingredients
- 2 cups heavy cream
- 3 garlic cloves, crushed
- 2 fresh thyme sprigs
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 small head cauliflower, separated into florets
- 2 lb. Yukon Gold potatoes, peeled and thinly sliced
- 2 cups shredded Gruyère cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh bread crumbs
Instructions
- <b>Cook the cauliflower</b>
- Preheat an oven to 400&#186;F. Butter a 2-quart baking dish.
- In a saucepan over high heat, combine the cream, garlic, thyme, salt and pepper. Bring to a boil, add the cauliflower, reduce the heat to low, and simmer until the cauliflower is just tender and the sauce has thickened, 8 to 10 minutes. Remove the garlic and thyme and discard.
- <b>Assemble and bake the gratin</b>
- Layer the potatoes in the prepared dish and sprinkle evenly with 1/2 cup <i>each</i> of the Gruy&#232;re and Parmigiano-Reggiano cheeses. Using a slotted spoon, remove the cauliflower from the sauce and arrange in the dish. Top with the remaining cheeses. Pour the sauce evenly over the vegetables and sprinkle with the bread crumbs. Bake until the potatoes are just tender and the top is golden brown about 30 minutes. Let cool for about 5 minutes before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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