Potato Cauliflower Gratin

Allow me to introduce you to this fabulous cauliflower and potato gratin. Just look at it—a golden, bubbling testament to comfort. Beneath that beautifully bronzed crust lies a harmony of humble ingredients, transformed. Thinly sliced, starchy potatoes melt into tender submission, their earthy substance the perfect foundation. Nestled between them are florets of delicate cauliflower, which roast in the steamy interior until just yielding, their subtle nuttiness a quiet counterpoint. And the enveloping magic? A lush, creamy béchamel, deeply flavored with a whisper of nutmeg. It seeps into every layer, binding potato and cauliflower in a velvety embrace. Then, the cheese—a generous blanket of molten, milky mozzarella that stretches with every scoop, and a drift of finely grated Parmigiano-Reggiano that browns into a crisp, savory crust. It’s rich without being heavy, complex in its simplicity. Each forkful is a warm, creamy, utterly satisfying mosaic. This isn't just a side dish; it's the main event.

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Just look at it—a golden, bubbling testament to comfort...

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Gratin Ingredients

Sauté the onion in fat, season with salt and pepper, and cover. Cook for 8 minutes over low heat; stir, then cover and cook for an additional 8 minutes. Uncover and cook for another 5 minutes to allow excess moisture to evaporate; set aside. Boil the potatoes until tender, then peel them.
In a large pot, cook the cauliflower florets in salted boiling water for about 5 minutes, or until just fork-tender (do not overcook). Drain, reserving about a cup of the cooking water, and keep the cauliflower warm.

Bechamel Sauce

In a saucepan, make a roux: melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk. Bring the mixture to a simmer and cook for 2 minutes, or until thickened, whisking constantly. Season with salt, pepper, and nutmeg. Remove from heat and stir in the heavy cream.

Cauliflower Sauce

In the high powered blender, mix bechamel with cooked cauliflower florets and mozzarella.

Gratin Montage

In a large, shallow baking dish, spread a thin layer of the cauliflower sauce to coat the bottom. Arrange the first layer by alternating overlapping potato slices with cauliflower florets. Season lightly with salt and pepper. Spoon over half of the remaining sauce, then sprinkle with half of the onions and half of the mozzarella. Repeat the layers: potatoes and cauliflower, seasoning, the remaining sauce, onions, and cheese.

Baking

Preheat the oven to 425°F (220°C) on the conventional fan setting. Bake the gratin for 20 minutes. For a deeper color, switch the oven to the broil setting for the final 3-5 minutes, watching closely to prevent burning. Enjoy!

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