Potato and cauliflower gratin
Indulge in a rich and creamy Potato and Cauliflower Gratin, featuring layers of tender potatoes and cauliflower smothered in a velvety blend of heavy cream, tangy mustard, and gooey mozzarella cheese. This savory side dish is perfect for any occasion!
- 07 Apr 2025
- Cook time 90 min
- Prep time 10 min
- 8 Servings
- 5 Ingredients
Potato and cauliflower gratin is a delightful dish that combines the earthy flavors of potatoes and cauliflower with the creamy richness of heavy whipping cream and the cheesy goodness of mozzarella. This gratin is perfect as a comforting side dish or even as a main course. The addition of mustard adds a subtle tang that complements the other ingredients beautifully. Follow these steps to create a delicious gratin that your family and friends will love.
Ingredients:
Instructions:
- Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandolin.
- Cut the cauliflower into small florets.
- Bring a large pot of salted water to a boil.
- Add the potato slices and cauliflower florets to the boiling water and cook for about 5 minutes, until slightly tender.
- Drain the vegetables well and set aside.
- In a mixing bowl, combine the heavy whipping cream with the mustard.
- Season with salt and pepper to taste. Mix well.
- Grease a large baking dish with butter or non-stick cooking spray.
- Layer half of the potato slices evenly on the bottom of the dish.
- Spread half of the cauliflower florets over the potatoes.
- Pour half of the cream mixture over the vegetables.
- Repeat with another layer of potatoes, cauliflower, and the remaining cream mixture.
- Sprinkle the grated mozzarella cheese evenly over the top of the assembled gratin.
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the potatoes and cauliflower are tender and the top is golden and bubbly.
- Remove the gratin from the oven and let it cool for a few minutes.
- Garnish with chopped fresh herbs if desired.
- Serve warm and enjoy!
Tips:
- Use a mandoline to slice the potatoes evenly for a consistent texture and cooking time.
- Blanch the cauliflower briefly before adding it to the dish to ensure it cooks through completely in the oven.
- Mix the heavy whipping cream with the mustard well before pouring it over the vegetables to ensure even distribution.
- Cover the dish with foil for the first half of the baking time to prevent the cheese from burning.
- Let the gratin rest for a few minutes after baking to allow the flavors to meld and the dish to set.
Potato and cauliflower gratin is an easy-to-make, flavorful dish that elevates the simple ingredients of potatoes and cauliflower into something truly special. With its creamy texture and gooey cheese crust, this gratin is bound to become a favorite at your dinner table. Serve it hot, and enjoy the compliments from your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 4.33g | 11% |
| Sugar 3.25g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 8g | 25% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 1.91mg | 12% |
| Vitamin B6 0.57mg | 33% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 54mg | 63% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.52mg | 14% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 840mg | 25% |
| Selenium, Se 3.40ug | 6% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.91mg | 8% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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