- Lisa G Cooks - https://lisagcooks.com -

Potato – Cauliflower Gratin

Posted By Lisa On In Sides,Starches | Comments Disabled
Jump to Recipe [1]·Print Recipe [2]
Email page [3]Print page [3]

Potato – Cauliflower Gratin

 I know, I know, there’s been a heat wave and a drought but cauliflower is in season and I couldn’t resist! This is such an incredibly yummy dish that allows you to enjoy potato gratin in much lighter way and with all of the added benefits of farm-fresh cauliflower.

Cauliflower and Potato Gratin [4]

Print [2]
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Potato and Cauliflower Gratin

Potato – Cauliflower Gratin

  • Author: Lisa G Cooks [5]
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Description

I know, I know, there’s been a heat wave and a drought but cauliflower is in season and I couldn’t resist! This is such an incredibly yummy dish that allows you to enjoy potato gratin in much lighter way and with all of the added benefits of farm-fresh cauliflower. Here is THE perfect autumn recipe; creamy, gooey, yummy potatoes and cauliflower in a lightened up cream sauce, infused with garlic and fresh thyme!

Ingredients

Scale

2 Cups milk (I used 1%)

2 tbsp whole wheat flour

6 Sprigs fresh thyme

2 Bay leaves (I used dried)

1 tsp Dijon mustard

3 Cloves garlic, crushed

½ tsp salt, plus more

¼ tsp pepper, plus more

2 tbsp grated Parmesan cheese

1 Small head of cauliflower, florets only

6 Small potatoes, scrubbed clean and boiled until cooked, sliced into ½ inch slices (skin on), I used yellow fleshed

2 tbsp whole wheat bread crumbs

Instructions

Preheat your oven to 375.

Whisk together the milk and flour in a saucepot until well combined (ensuring no lumps).

Add the thyme, bay leaves, Dijon mustard, garlic, salt, pepper, and parmesan cheese; mix well.

Place pot over medium heat and let it come to a low boil until the sauce is thickened.

Using a deep oven-safe casserole dish, add the potato and cauliflower in an alternating fashion so that the potato and cauliflower pieces are nicely mixed; season with salt and pepper.

Discard the thyme sprigs and the bay leaves from the thickened milk sauce and then pour the sauce evenly onto the potatoes and cauliflower.

Top evenly with the breadcrumbs and then season with salt and pepper.

Bake for 50 – 60 minutes, until the pot is bubbling and the breadcrumb mixture is darkened and golden.

Notes

  1. Broccoli and onions would be insane here too!
  2. You can use 1/4 tsp dried thyme in place of the fresh thyme sprigs.
  3. Originally posted on 02 August 2015! 
  • Prep Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Category: Side
  • Method: Over
  • Cuisine: French

Did you make this recipe?

Tag @lisagcooks [6] on Instagram

Find it online: https://lisagcooks.com/potato-cauliflower-gratin/ [7]