Mashed Potato and Cauliflower Gratin
User Reviews
5
Mashed Potato and Cauliflower Gratin
Description
Mashed Potato and Cauliflower Gratin starts with boiling salted Russet potatoes until tender, then mashing them with warm milk, butter, and coarsely grated Italian fontina or Gruyère cheese, seasoned with black pepper. Separately, cauliflower and garlic are boiled and then blended with the remaining milk, butter, and Parmesan cheese into a chunky purée. The two mixtures are then combined to create a creamy yet textured gratin with layers of mild, melty cheese and garlic aroma.
The texture balances the fluffiness of the mashed potatoes with the slightly coarse consistency of the cauliflower puree, giving depth to what might be a simple potato side. Butter enriches the dish, while the choice of cheeses adds mild sweetness and savory sharpness. The gratin is suitable to accompany roasted or grilled meats or can stand alone as a vegetarian comfort dish.
Although the recipe does not specify baking time or final assembly beyond mixing, it suggests a combination of cooked and puréed vegetables with cheese and butter, typical of gratin-style dishes. Salt adjustment to taste is important, and mashing to desired consistency allows for control over texture.
Potatoes should be well drained before mashing to avoid watery texture, and cauliflower ought to be cooked until very tender to ensure smooth pureeing. The garlic contributes subtle pungency, well balanced by cheeses and butter.
Ingredients
- 1 kg potato Russet
- salt
- 300 ml milk
- 8 tbsp butter Unsalted
- 100 grams fontina cheese Coarsely grated, Italian; or Gruyère cheese
- 1 tsp black pepper
- 1 cauliflower Cut into small pieces including stems and core
- 3 cloves garlic
- 100 g Parmesan Cheese
Instructions
- Put the potatoes and 2 tsp of salt in a large saucepan and generously cover with cold water.
- Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- While potatoes are boiling, heat 200ml milk and the 3 tbsp butter in a small saucepan until butter is melted and milk is hot but not boiling. Remove from heat and keep warm, covered.
- Drain the potatoes well in a sieve or colander and return to hot saucepan.
- Add the milk mixture, Fontina or Gruyère, and black pepper, and mash with a potato masher or fork to desired consistency.
- Season with salt and keep warm, covered.
- Bring a pot of well-salted water to a boil, then add the cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
- Drain cauliflower in a colander and pulse with remaining 100ml milk, 50g parmesan cheese, and the remaining 3 tbsp butter in a food processor until it's a chunky purée.
- Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper.
- Transfer to a buttered baking dish (not glass).
- Heat oven to 425°F with rack in middle. Melt the remaining 2 tbsp butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 50g parmesan cheese (to taste).
- Bake until potato mixture bubbles around edges, about 20 minutes.
- Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 434mg | 18% |
| Potassium | 830mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 60mg | 67% |
| Vitamin D | 1µg | 5% |
| Calcium | 302mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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