Cauliflower & Potato Gratin

Cauliflower & Potato Gratin

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  • Prep Time


  • Total Time


  • Servings



  • 1.5

    lbs cauliflower head, cut into small florets

  • 1

    lb potato, peeled and cubed

  • 3

    tbsp butter

  • 2

    tbsp flower

  • cup warm milk

  • ½

    cup Gruyere, grated

  • ¼

    cup Parmesan

  • ¼

    tsp grated nutmeg

  • ¼

    cup Panko breadcrumbs

  • salt

  • pepper


1. Preheat the oven to 375 F 2. Put the large pot of salted water to a boil. Cook cauliflower florets and potatoes on a medium heat for 5 minutes. Drain. 3. In a medium saucepan over medium heat, melt 2 tbsp of butter, add lower and whisk to combine. Add warm milk, stirring constatnly until the sauce thickens. Off the heat. Add 1/4 cup of Gruyere, Parmesan, nutmeg and pepper. Taste and add salt if needed. 4. Transfer cauliflower and potatoes into an 8x11 inch baking dish. cover with a sauce and carefully mix to combine the ingredients. Sprinkle Panko and the remaining 1/4 cup of Gruyere on top of the gratin and drizzle 1 tbps of melted butter. 5. Bake for 25-30 minutes. 6. Serve warm!


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