Potato and cauliflower gratin

Potato and cauliflower gratin

Main course

Difficulty Easy
Prep time 30 min
Cook time 10-15 min in 460 F oven
Servings 4 to 6

This gratin can be served stand-alone as a main course, or with a salad seasoned with a classic French vinaigrette for instance.

Ingredients

- 1 cauliflower

- 4 potatoes

- 1.75 oz / 50 g butter

- 1.75 oz / 50 g all-purpose flour

- 8.5 oz / 0.25 liter milk

- 8.5 oz / 0.25 liter boiled water

- 3.5 oz / 100 g gruyère, or comté, or emmental, or parmesan

- A pinch of ground nutmeg

- Pepper

- Salt

- Parsley (optional) 

Utensils

9 x13-inch baking pan (or equivalent size), large cooking pot, saucepan, cutting board, strainer, cheese grater, measuring cup, scale, spatula, cooking knife, peeling knife.

Directions

STEP 1

Wash, peel and slice potatoes and cauliflower.

STEP 2

Boil salted water in cooking pot and pour potatoes in the pot. After 8 minutes, add cauliflower.

STEP 3

Pre-heat oven to 460 F (240 C).

STEP 4

When potatoes and cauliflower soften, strain them and keep 8.5 oz / 0.25 l of the hot water.

 

Now on to the sauce preparation, steps 5 to 9: 

STEP 5

In the saucepan, melt butter with flour and stir constantly with spatula.

STEP 6

Add 8.5 oz milk, 8.5 oz hot water, ground nutmeg, salt and pepper.

STEP 7

Let the sauce for about 10 minutes on medium-heat, stir from time to time. Taste for the sauce, adjust salt, pepper and nutmeg as needed.

STEP 8

Grate cheese.

STEP 9

Add all of the grated cheese to the sauce, but for 3 tablespoons. Stir and turn heat off.

STEP 10

Pour mix of potato and cauliflower into the baking pan, pour sauce over, spread remaining grated cheese and put in oven for 10-15 minutes until au gratin.

STEP 11

Take pan out of oven and sprinkle with (chopped) parsley.  

Bon appétit!

Any questions? Contact us!

 

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