Potato-Gruyere Gratin

By Tufgrlz

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

Preparation

Step 1

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.