Cheesy Cauliflower Potato Gratin (Printable Version)
Creamy, baked gratin with tender potatoes, cauliflower, and melted cheese, perfect for a comforting meal.
# What You Need:
→ Vegetables
01 - 1 lb Yukon Gold potatoes, peeled and thinly sliced
02 - 1 lb cauliflower florets
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup whole milk
06 - 1 cup heavy cream
07 - 1 ½ cups grated Gruyère cheese
08 - ¾ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter
→ Pantry
10 - 2 tbsp all-purpose flour
11 - ½ tsp ground nutmeg
12 - Salt and black pepper, to taste
→ Topping
13 - 2 tbsp breadcrumbs (optional)
14 - 1 tbsp melted butter (for breadcrumbs, optional)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - Bring a large pot of salted water to a boil. Add potato slices and cauliflower florets; cook for 5 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add chopped onion and minced garlic; sauté until softened, about 3 minutes.
04 - Stir in flour and cook for 1 minute, forming a roux.
05 - Gradually whisk in milk and cream. Simmer gently, whisking constantly, until sauce thickens, about 4 to 5 minutes.
06 - Remove from heat. Stir in Gruyère, ⅔ of the Parmesan, nutmeg, salt, and pepper until cheese melts and sauce is smooth.
07 - Arrange half of the potatoes and cauliflower in the baking dish. Pour half of the cheese sauce over. Repeat layering with remaining vegetables and sauce.
08 - Sprinkle with remaining Parmesan. Optionally, mix breadcrumbs with melted butter and scatter over the top for a crisp crust.
09 - Bake for 40 to 45 minutes until golden and bubbling. Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The creamy sauce clings to every piece of potato and cauliflower, making even vegetable skeptics ask for seconds.
- It's the kind of dish that works equally well on a weeknight or as a showstopper at the dinner table.
- You can have it ready to bake in about twenty minutes, then let the oven do the heavy lifting while you set the table.
02 -
- If your sauce breaks or looks grainy when you add the cheese, it's usually because you added it while the sauce was too hot; next time, let it cool just a touch first and stir off heat.
- Don't skip the parboiling step thinking it'll save time—raw potatoes won't soften in the oven time you've given them, and you'll end up with a beautiful sauce and crunchy potatoes.
- A good gratin should be creamy inside with a slightly crispy top, which is why that last sprinkle of Parmesan matters and why the breadcrumb topping, if you use it, actually makes a difference.
03 -
- If your oven runs hot, start checking at thirty-five minutes so the top doesn't brown too fast before the inside is set.
- Cold cream straight from the fridge can seize slightly when whisked into a hot roux, so let it sit on the counter for five minutes first, or whisk in the milk first and then the cream.