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
Details
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.
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