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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
- 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 cup 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.
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