|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.
- 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
- Parsley (optional)
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.
Wash, peel and slice potatoes and cauliflower.
Boil salted water in cooking pot and pour potatoes in the pot. After 8 minutes, add cauliflower.
Pre-heat oven to 460 F (240 C).
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:
In the saucepan, melt butter with flour and stir constantly with spatula.
Add 8.5 oz milk, 8.5 oz hot water, ground nutmeg, salt and pepper.
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.
Add all of the grated cheese to the sauce, but for 3 tablespoons. Stir and turn heat off.
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.
Take pan out of oven and sprinkle with (chopped) parsley.
Any questions? Contact us!