Cauliflower and Potatoes Au Gratin

September 22, 2009
1 Ratings
  • Serves 6-8
Author Notes

My boyfriend loves cauliflower, and I'm constantly looking for ways to expand it beyond simple steamed preparation. This recipe had him coming back for seconds AND thirds!

Spreading the cheese mixture after layering the vegetables allows the potatoes and cauliflower to get tender from the heated milk and eggs, while most of the cheese remains on the top, creating a crispy and delicious crust. Also, tossing the vegetables in the butter, garlic and shallots creates even flavor throughout the dish. —amelinda

What You'll Need
  • 1 head of cauliflower
  • 5 red potatoes
  • 5 cloves garlic
  • 2 shallots
  • 1/4 cup butter, melted
  • 2 cups shredded mozzarella
  • 1 cup grated parmesan
  • 1 cup milk
  • 2 eggs, lightly beaten
  1. Pre-heat oven to 375 degrees.
  2. Slice the cauliflower into pencil-thick slides after removing the stalk. These pieces will likely fall apart into smaller ones, which is perfectly fine for the recipe. Slice the potatoes into thin slices, mince the garlic, and chop the shallots.
  3. Combine the potatoes, cauliflower, garlic, shallots, butter and salt and pepper to taste in a large bowl. Toss to coat.
  4. In another bowl, mix together the cheeses, milk and eggs.
  5. Spread the potato-cauliflower mixture in a 9 x 13 inch baking dish.
  6. Top with cheese mixture, be sure to spread evenly with a spoon.
  7. Bake for 35 minutes covered, then 25 minutes uncovered or until top gets brown and bubbly.
Contest Entries

See what other Food52ers are saying.

  • Regine
  • amelinda
  • YorkPoon
  • Sue

8 Reviews

Roadwhore August 5, 2017
This could be the worst recipe of all time. Followed it word by word. Two eggs? Gross. Pencil thick cauli? Awful. And red potatoes are not the right potatoes for a dish like this. There is nothing right about this recipe. Two shallots is wayyyyy too much. 5 cloves of garlic? Lol. Three tops. Follow this recipe and u will get all potato and no au gratin. Just garbage.
Sarah May 11, 2016
I made the recipe exactly as written. I was using a slightly smaller casserole dish (8x12 maybe?). I ended up with DOUBLE what I needed. So I just froze the other half of cauli/potato mixture! I wrote steps 4-7 on the bag so I know exactly what to do next time. I still kept the cheese mixture the same amount and added it to the cauli/potatoes in the 8x12. It was perfect! Thanks for the recipe. :)
Regine October 12, 2011
I was feeling lazy so I replaces the potatoes with a can of sliced potatoes (14 oz) and the head of cauliflower with a 1 bag frozen cauliflower. I cut everything into small pieces and proceeded with the rest of the instructions. I also sprinkled some smoked sweet paprika on top. Delicious! Delicious! Next time I may also experiment with eggplant in lieu of the cauliflower. Maybe I ll get 1 to 2 lbs, peel it and steam it a bit before chopping/mashing it, and mix it with the potatoes. Thanks for recipe!
amelinda December 2, 2009
Glad you enjoyed it! I love to hear about any adaptations too.
YorkPoon October 13, 2009
Just tried this yesterday. We loved it!
YorkPoon October 13, 2009
Just tried this yesterday. We loved it!
Sue September 29, 2009
I made this last night and it was a big hit! I had to make some adaptations, since I didn't have exactly what the recipe called for. I used new potatoes instead of red, buttermilk instead of regular milk, 2 cloves of garlic instead of 5 and crumbled gorgonzola instead of mozzerella. I can't wait to eat the leftovers for lunch!
Sue September 22, 2009
I just bought a head of cauliflower and had no idea what to do with it. Can't wait to try this out - it looks delicious!