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Ingredients
- Cauliflower Gratin
- Ingredients
- 1 1 1 pound purple potatoes, peeled and sliced*
- 1 1/4 1 1/4 1/4 cups whipping cream
- 2 2 2 teaspoons herbes de Provence
- 1 1/4 1 1/4 1/4 teaspoons kosher salt
- 5 5 1/4 ounces Gruyere cheese, shredded (1 1/4 cups)
- 1 1 3/4 1 1 3/4 1/2-inch 3/4 pound head purple cauliflower, sliced 1/2-inch thick
- 4 4 4 shallots, peeled and halved
- 1/3 1/3 1/3 cup panko bread crumbs
- 3 3 3 tablespoons butter, melted
- Thyme sprigs and lemon zest
Preparation
Step 1
Preheat oven to 425 degrees F. Arrange potatoes in the bottom of a 2-quart au gratin or baking dish. In a small bowl stir together the cream, 1 teaspoon of the herbes de Provence, and 1 teaspoon of the salt; pour over potatoes. Sprinkle potato layer with 1/2 cup of the cheese. Top with cauliflower slices and any pieces that break off, shallots, and remaining salt. Cover with foil; bake 40 minutes.
Meanwhile, stir together the remaining cheese, panko, remaining herbes de Provence, and butter. Uncover cauliflower; sprinkle with panko mixture. Bake, uncovered, 15 minutes more or until golden. Remove; let stand 10 to 15 minutes before serving. Sprinkle with thyme and lemon zest.