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Oct 19, 2011
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Potato-Cauliflower Gratin

By: Myke "Tatung" Sarthou


Potato-Cauliflower Gratin

With this sumptuous dish, vegetable sidings will take center stage! Blanketed in creamy sauce and covered in a golden, melted cheese crust, this gratin partners perfectly with roasts and stews, such as the Beef Stew with Baby Potatoes and Chestnut.

Serves 8 Prep Time 45 minutes Baking Time 35 minutes

 

1 1/2 kilos potatoes, peeled and halved
1 kilo cauliflower, cut into florets
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
3 tablespoons chopped parsley

For the cheese sauce
4 tablespoons butter
4 cloves garlic, minced
4 tablespoons flour
3 cups milk
1 cup cream
1 tablespoon mustard
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cups grated Cheddar cheese
1/4 cup Parmesan cheese
grated Parmesan cheese, grated mozzarella cheese, and cubed butter for topping

 

1  Boil potatoes in lightly salted water until half-cooked. Cut into thin slices and set aside in a large bowl. Boil cauliflower until half-cooked then add to the bowl of potatoes. Add salt, pepper, oil, and parsley. Arrange in a 9x3-inch baking dish and set aside.

2  Make the cheese sauces: Melt butter in a saucepan. Sauté garlic and add flour before garlic begins to brown. Cook flour for at least 30 seconds. Add milk gradually, whisking continuously to prevent lumps. Add cream, mustard, white pepper, salt, and cheeses and stir until you have a smooth consistency. Check for seasoning.

3  Pour cheese sauce over potato-cauliflower mixture and spread evenly. Top with Parmesan, mozzarella, and butter. Bake in a preheated 400ºF oven for at least 30 minutes or until you have a golden brown crust. Let rest for 5 to 10 minutes before slicing.

Make-ahead tip  Refrigerate this side dish up to three days or freeze up to two weeks. Thaw overnight in the refrigerator then reheat for 15 minutes in a preheated 350ºF oven.

 

Photography by Aldwin Aspillera | Recipe by Myke "Tatung" Sarthou | Styling by Rachelle Santos




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