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!
Cook time 90 min
Prep time 10 min
Ingredients:
6 potatoes1/2 cauliflower
1 cup heavy whipping cream
2 tsp mustard
1/2 cup mozzarella cheese
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.
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!
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!
Potato and cauliflower gratin FAQ:
A large baking dish, approximately 9x13 inches, is ideal for this gratin recipe. This size will allow for even layering and proper baking of the potato and cauliflower.
The gratin is done when the potatoes and cauliflower are tender, and the top is golden and bubbly. You can test the doneness by piercing the vegetables with a fork to ensure they are soft.
You can substitute heavy cream with half-and-half or whole milk, but the gratin may be less rich and creamy. Keep in mind that cooking times might slightly vary.
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Dijon mustard is recommended for its tangy flavor that complements the cream and cheese, but you can also use yellow mustard if that's what you have on hand.
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.
Nutrition per serving
8 ServingsCalories 250kcal
Protein 7g
Carbohydrates 30g
Fiber 4.33g
Sugar 3.25g
Fat 12g
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