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
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Ingredients
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2 cups
roughly chopped cauliflower florets
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1
large potato, very finely sliced (peel if russet, leave the skin on if yellow or white)
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2 cups
whole milk
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1 cup
heavy cream or half & half
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1 tablespoon
unsalted butter, plus extra for coating the pan
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1
large egg
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1 teaspoon
paprika or cayenne pepper
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3/4 cup
shredded cheese (sharp cheddar or gruyere works best)
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salt and pepper, to taste
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handful of bread crumbs and shredded parmesan to sprinkle on top
Directions
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Place the chopped cauliflower florets on a heat-resistant pan and cook under the broiler until slightly browned.
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Rub a light coating of butter in the bottom of a 10-inch or larger oval gratin dish (enameled cast iron is my favorite)
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Layer the potato slices along the bottom.
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When the cauliflower is lightly browned, remove from the oven and layer it over the potatoes.
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In a medium mixing bowl, add milk, cream and spices. Beat in the egg.
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Add the shredded cheese to the milk mixture and stir to combine.
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Pour the cream mixture over vegetables (it should just cover the them, but if it doesn't, add a little more milk).
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Dot the top with bits of butter. Sprinkle with bread crumbs and shredded parmesan (optional).
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Bake at 400 degrees for 30 minutes or until the top is brown and the vegetables have started to soften.
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