Potato Cauliflower Gratin

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Prep

• Saute onion with fat, season with salt and pepper and cover. Cook for 8 min on low heat; stir up and repeat. Uncover and cook for an addional and 5 min; set aside. Cook and peel off potatoes. In a large pot, cook cauliflower florets in salted water for about 5 min or until fork tender (not too soft); drain and save some of the cooking water; keep warm.

Bechamel

• In a saucepan, make a roux – melt butter and add flour. Cook for 2 min on medium heat. Whisk in milk, bring to boil and cook for 2 min whisking constantly. Season with salt, pepper and nutmeg. Add heavy cream. Blend one-third of the cauliflower with a dash of cooking water, add bechamel and cheese. Readjust consistency and seasoning if needed.

Montage

• In a large shallow dish, coat bottom with some of the cauliflower sauce. Overlap potato slices with cauliflower florets. Season with salt and pepper. Spread over half of mozzarella and the onions. Repeat and finish with onions and cheese.

Baking

• Bake at 450ºF/220ºC for 15 min, set oven to broiler and continue to bake for 5 min more. Enjoy!

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