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Mashed Potato and Cauliflower Gratin
5 from 12 votes

Mashed Potato and Cauliflower Gratin

The Mashed Potato and Cauliflower Gratin combines creamy mashed Russet potatoes with a chunky puree of tender cauliflower and garlic, enriched by Italian cheeses like fontina and Parmesan. This dish gives a smooth and slightly textured side with rich, buttery notes, enhanced by the sharpness of Parmesan and pepper seasoning, ideal alongside roasted meats or as a comforting vegetarian option.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 8
Calories: 338 kcal
Course: Side Dish
Cuisine: European, American

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

    Cup of Yum
  1. Put the potatoes and 2 tsp of salt in a large saucepan and generously cover with cold water.
  2. Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  3. 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.
  4. Drain the potatoes well in a sieve or colander and return to hot saucepan.
  5. Add the milk mixture, Fontina or Gruyère, and black pepper, and mash with a potato masher or fork to desired consistency.
  6. Season with salt and keep warm, covered.
  7. 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.
  8. 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.
  9. Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper.
  10. Transfer to a buttered baking dish (not glass).
  11. 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).
  12. Bake until potato mixture bubbles around edges, about 20 minutes.
  13. Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 338

% 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.