Triple-Cheese Curried Cauliflower Gratin

Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.

Photo by Barbara B.

PREP TIME

45

minutes

TOTAL TIME

210

minutes

SERVINGS

12

servings

PREP TIME

45

minutes

TOTAL TIME

210

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups heavy cream

  • 1/4

    cup vadouvan (see Note)

  • 3

    tablespoons finely chopped fresh curry leaves (1/2 ounce; see Note)

  • 1

    teaspoon chopped garlic

  • Salt

  • Freshly ground white pepper

  • 6

    ounces Cantal cheese, shredded

  • 6

    ounces Emmental cheese, shredded

  • 3/4

    cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)

  • Extra-virgin olive oil, for brushing

  • 2

    pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick

  • 1

    head of cauliflower (2 1/2 pounds)—halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved

  • 1

    large white onion, very thinly sliced

Directions

In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse. Generously season the cream with salt and white pepper. Preheat the oven to 350°. In a bowl, mix together all three cheeses. Lightly brush a 7-quart, enameled cast-iron casserole with olive oil. Arrange one slightly overlapping layer of potatoes in it followed by one layer of the cauliflower (including the crumbles) . Scatter some of the onion on top and sprinkle with 3/4 cup of the cheese. Drizzle with 1/2 cup of the vadouvan cream. Repeat this layering 3 more times with the remaining potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture all over the top. Cover with foil and poke a few holes in it. Bake the gratin for 1 1/2 hours, until tender. Uncover and cook for 30 minutes longer, until the cream has been absorbed and the gratin is golden brown on top. Transfer to a rack and let stand for 20 minutes before serving. NOTES Both curry leaves and vadouvan are available from spicehouse.com.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: