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5.0 from 12 votes

Mashed Potato and Cauliflower Gratin

Experience the comforting delight of potato and cauliflower gratin, a dish where tradition meets innovation. Perfect for family dinners and gatherings, this fusion of classic potatoes and nutritious cauliflower will tantalize your taste buds. 

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

Ingredients

  • 1 kg potatoes Russet
  • salt
  • 300 ml milk
  • 8 tbsp butter Unsalted
  • 100 grams Italian Fontina or Gruyère Coarsely grated
  • 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.

Notes

  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 28g (9%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 12g (60%) Trans Fat 0.5g Cholesterol 58mg (19%) Sodium 434mg (18%) Potassium 830mg (24%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 628IU (13%) Vitamin C 60mg (67%) Vitamin D 1µg Calcium 302mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

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.