Cheesy Cauliflower Potato Gratin (Printer-friendly)
A creamy baked dish featuring tender potatoes and cauliflower smothered in a rich, cheesy sauce.
# What You’ll 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 - Set the oven to 375°F. Butter a 9x13 inch baking dish to prevent sticking.
02 - Bring a large pot of salted water to boil. Add sliced potatoes 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 for approximately 3 minutes until softened.
04 - Stir in all-purpose flour, cooking for 1 minute while stirring continuously to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer, whisking constantly until the sauce thickens, about 4 to 5 minutes.
06 - Remove from heat. Stir in Gruyère, 50 g Parmesan, ground nutmeg, salt, and black pepper. Continue stirring until the cheese melts and the sauce is smooth.
07 - Arrange half of the potatoes and cauliflower in the baking dish. Pour half of the cheese sauce over the vegetables. Repeat the layering with the remaining vegetables and sauce.
08 - Sprinkle the top with the remaining Parmesan cheese. If using breadcrumbs, combine them with melted butter and evenly scatter over the surface for added crispness.
09 - Place the dish in the oven and bake for 40 to 45 minutes until the top is golden and bubbling. Allow to rest for 10 minutes before serving.
# Expert Tips:
01 -
- It's the kind of dish that tastes fancy enough for company but requires nothing fancier than your regular kitchen tools.
- Creamy, cheesy, and deeply comforting without feeling heavy or pretentious—the cauliflower sneaks in vegetables without anyone noticing.
- It actually gets better the next day, which means fewer things to figure out when you're hungry.
02 -
- The potatoes and cauliflower must be parboiled before baking, otherwise they won't be tender by the time the top browns—raw vegetables hidden under melted cheese is the definition of disappointing.
- Your cheese sauce should thicken noticeably as it simmers; if it stays thin, your roux didn't cook long enough or you added the liquid too fast and it never came together properly.
03 -
- Toast your breadcrumb topping in a dry pan for 30 seconds before tossing with butter if you want extra crunch and deeper flavor.
- The secret to a silky sauce is whisking constantly while adding the milk and cream, and never letting it boil hard—gentle simmer every time.