Potato-Gruyere Gratin

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small head cauliflower ( 1 1/4 lbs.)

  • 1 1/2

    lbs. Yukon gold potatoes, peeled and very thinly sliced

  • 3

    cups whole milk

  • 1/4

    cup water

  • 2

    Tbs. cornstarch

  • 1/4

    tsp. freshly grated nutmeg

  • 1 1/4

    cup Gruyere cheese, grated

  • salt

Directions

1. Preheat oven to 350. Grease shallow ceramic baking dish. 2. Heat 4-quart covered saucepan of salted water to boiling on high. Cut cauliflower in quarters; remove and discard core. Thinly slice cauliflower; boil 2 minutes or until just tender. Drain. 3. In 12-inch skillet, heat potatoes and milk on medium-high just until boiling, stirring occasionally. Reduce heat to medium-low and simmer 7 to 10 minutes or until potatoes are just tender, gently stirring occasionally. 4. Meanwhile, in small bowl, stir water and cornstarch until cornstarch dissolves. Stir into potato mixture and simmer 3 minutes or until mixture thickens. Stir in cauliflower, nutmeg, half of Gruyere, and 1/2 tsp. salt. 5. Transfer half of potato mixture to prepared dish, spreading in even layer. Sprinkle with remaining Gruyere, then spread remaining potato mixture evenly over top of cheese. 6. Bake 30-35 minutes or until potatoes and cauliflower are tender when pierced with knife. Let gratin stand 15 minutes before serving.

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