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!
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