Potato Gratin With Cauliflower

Today I’ve got one of my favorite side dishes for you.  This recipe is a spin on the classic potato gratin.  In the video, I show you my version, in which I add some cauliflower, which may not quite make it healthy, it does get some additional vegetables on the plate, which is always a good thing.  As I show you in the recipe video, it only takes about 20 minutes to prep, and maybe 40 to cook, and goes great with everything from steaks to fish.  Give it a try.

Recipe Overview and Keys to Success

One of great things about potato gratin, is that it can take a very wide variety of additions.  This version, with cauliflower, is pretty standard, and there are only a few things you need to be aware of:

  1. Potatoes can take a lot of seasoning, so don’t be shy with the salt and pepper – or you’ll end up with bland food
  2. The potato and cauliflower will cook at different rates; so I cooking mine separately and then add them together for the final bake in the oven
  3. The starch in the potato with thicken the cream as it cooks, so you probably want a bit more cream than you might think; when it goes into the oven it should be a bit soupy

Ingredients for Potato Cauliflower Gratin (for 4)

  • 2 medium Russet potatoes
  • ½ pint of cream
  • ½ cup of cauliflower
  • 1/3 cup of gruyere (or another favorite) cheese
  • ½ teaspoon of thyme

Making the Gratin

  • Preheat the oven to 375 degrees
  • Dice the cauliflower into bit size pieces and blanch them until just barely tender in a pot of boiling salted water; remove and let stand while you work on the potatoes
  • Peel and slice the potatoes into slices about ¼ inch thick; if you do ahead of time, hold them in bowl of water, so they are not exposed to the air where they will brown
  • In a sauté pan, bring the cream up to a simmer; and add the sliced potatoes with a good pinch of salt and pepper
  • Cover and let simmer for 10 – 15 minutes, tossing occasionally (but gently so you don’t break up the potatoes (make sure the cream doesn’t boil over)
  • Add in the blanched cauliflower, thyme and ¾ of the cheese, and stir to combine; if needed, you can add a bit more cream, there should enough to cover the mixture by about ¾’s and it won’t hurt to have a bit more – more is better than less
  • Taste the cream and add more salt/pepper if needed
  • Sprinkle the remaining cheese over the top, and move the whole pan into the oven to bake for about 20 minutes – or until the top bubbles and is golden brown
  • If your sauté pan isn’t oven proof, you can transfer everything to a baking dish, just prior to sprinkling on the cheese

Once browned on top, use a knife to test the potatoes for doneness, but they should be fine. If you need extra time, cover, and let them go until tender.  Once I pull the gratin out of the oven I like to give it 5 – 10 minutes to cool before serving.

This is an awesome side dish, and I hope you enjoy it.  Leave a comment and let me know how it goes.

Potato Gratin With Cauliflower Recipe

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