Cast Iron

Roasted Cauliflower and Potato Gratin

by:
October  6, 2011
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  1. Place the chopped cauliflower florets on a heat-resistant pan and cook under the broiler until slightly browned.
  2. Rub a light coating of butter in the bottom of a 10-inch or larger oval gratin dish (enameled cast iron is my favorite)
  3. Layer the potato slices along the bottom.
  4. When the cauliflower is lightly browned, remove from the oven and layer it over the potatoes.
  5. In a medium mixing bowl, add milk, cream and spices. Beat in the egg.
  6. Add the shredded cheese to the milk mixture and stir to combine.
  7. Pour the cream mixture over vegetables (it should just cover the them, but if it doesn't, add a little more milk).
  8. Dot the top with bits of butter. Sprinkle with bread crumbs and shredded parmesan (optional).
  9. Bake at 400 degrees for 30 minutes or until the top is brown and the vegetables have started to soften.

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • MsJ Love
    MsJ Love
  • clcatto
    clcatto
  • betsy
    betsy

4 Reviews

betsy November 18, 2017
can i make this ahead up to final bake? Like 2 days ahead?
 
MsJ L. November 21, 2018
Were you able to make this ahead of time?
 
AntoniaJames October 6, 2011
Mmm, yum, sounds delish. Looks delish! Thanks for posting this recipe. ;o)
 
Author Comment
clcatto October 8, 2011
Thanks! I hope you like it. It's very easy to play around with the quantities - no exact measurements required!