Roasted Cauliflower and Potato Gratin

By clcatto • October 6, 2011 • 2 Comments

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Author Notes: I'm not a huge cauliflower fan on its own, but add it to a gratin and I'm hooked. In fact, turning almost any vegetable into a gratin makes me a fan! - clcatto

Serves 4

2 cups roughly chopped cauliflower florets
1 large potato, very finely sliced (peel if russet, leave the skin on if yellow or white)
2 cups whole milk
1 cup heavy cream or half & half
1 tablespoon unsalted butter, plus extra for coating the pan
1 large egg
1 teaspoon paprika or cayenne pepper
3/4 cups shredded cheese (sharp cheddar or gruyere works best)
salt and pepper, to taste
handful of bread crumbs and shredded parmesan to sprinkle on top

Place the chopped cauliflower florets on a heat-resistant pan and cook under the broiler until slightly browned.
Rub a light coating of butter in the bottom of a 10-inch or larger oval gratin dish (enameled cast iron is my favorite)
Layer the potato slices along the bottom.
When the cauliflower is lightly browned, remove from the oven and layer it over the potatoes.
In a medium mixing bowl, add milk, cream and spices. Beat in the egg.
Add the shredded cheese to the milk mixture and stir to combine.
Pour the cream mixture over vegetables (it should just cover the them, but if it doesn't, add a little more milk).
Dot the top with bits of butter. Sprinkle with bread crumbs and shredded parmesan (optional).
Bake at 400 degrees for 30 minutes or until the top is brown and the vegetables have started to soften.