Dec 14, 2009

Cauliflower, Potato and Tomato Gratin

Cauliflower & Potato Gratin

On my side of the pond we eat cauliflower covered with loads of gooey cheese sauce. Indecent amounts almost. We’re not alone in that, are we? I hope not since it’s a match made in culinary heaven.

What’s even easier is throwing everything into a big ole casserole and let the oven work for you. Add a handful of cherry tomatoes for a bit of zing and color, throw some leek into the sauce to spice it up a bit, just make everyday food a little more special.

This here is my son’s all-time favorite side dish. Especially when served alongside a huge pan filled with Dutch meatballs, he’s one seriously happy toddler. A happy toddler is a happy momma, so guess what we’re having for dinner!

Ingredients:

1 pound potatoes
1 head of cauliflower
12 cherry tomatoes
1 medium leek
1 garlic clove
2 tbsp butter
3 tbsp flour
1 1/2 cup of milk
5 oz grated cheese
1/4 tsp paprika powder
flat-leaf parsley
nutmeg
pepper
salt



Directions:

Cut the cauliflower into small florets and parboil them in lightly salted water for about 10 minutes.
Cauliflower & Potato Gratin

Peel, wash and cube the potatoes and parboil them in salted water for 10 minutes as well.
Cauliflower & Potato Gratin

Wash and cut a leek in half-rings. Discard the dark green parts. The leek really adds depth to the cheese sauce.
Cauliflower & Potato Gratin

Grate or finely mince the garlic.
Cauliflower & Potato Gratin

Wash, dry and finely chop a good handful of flat-leaf parsley.
Cauliflower & Potato Gratin

Grate some aged cheese—surprise, surprise, I used Gouda—and I still had some cheddar that needed to be used up. Just add whatever kind of cheese makes you happy.
Cauliflower & Potato Gratin

Cherry tomatoes really add flavor and tang to the gratin. Not to mention an absolutely wicked color.
Cauliflower & Potato Gratin

Making the cheese sauce first. Melt the butter and cook the leeks for 2 minutes before adding the garlic.
Cauliflower & Potato Gratin

Add 3 heaping tbsp flour and cook for 2 minutes to neutralize the rawness. Pour in the milk until you have a consistency you like—for me that’s usually the full 1 1/2 cup—and simmer the sauce for a minute or two/three. Season with pepper, salt, 1/4 tsp sweet paprika powder, a hint of nutmeg and melt in half the grated cheese.
Cauliflower & Potato Gratin

Turn off the heat and stir in the flat-leaf parsley.
Cauliflower & Potato Gratin

In the mean time the potatoes and cauliflower will be done. Drain them and put the cauliflower in a casserole, top with the cherry tomatoes and finish with the potatoes.
Cauliflower & Potato Gratin

Drizzle the sauce all over. This looks good enough to eat without the casserole ever having seen the oven. I’m a sucker for saucy casseroles.
Cauliflower & Potato Gratin

Top the gratin with the remaining cheese.
Cauliflower & Potato Gratin
 

Bake the gratin in a preheated oven at 350F (180C) for 25 to 30 minutes. Until bubbly hot and golden brown. Garnish with a little extra parsley.

This is the life, guys…. this is the life. Good food doesn’t have to be complicated. It can be as easy as cauliflower and potatoes.
Cauliflower & Potato Gratin

Kay’s Recipe Card

Click here for printable size.

Cauliflower, Potato and Tomato Gratin
Ingredients
    1 pound potatoes
    1 head of cauliflower
    12 cherry tomatoes
    1 medium leek
    1 garlic clove
    2 tbsp butter
    3 tbsp flour
    1 1/2 cup of milk
    5 oz grated cheese
    1/4 tsp paprika powder
    flat-leaf parsley
    nutmeg
    pepper
    salt
Directions
    Cut the cauliflower into small florets and parboil them in lightly salted water for about 10 minutes. Peel, wash and cube the potatoes and parboil them in salted water for 10 minutes as well. Wash and cut a leek in half-rings. Discard the dark green parts. Grate or finely mince the garlic and chop a good handful of flat-leaf parsley and grate some aged cheese.

    Melt the butter and cook the leeks for 2 minutes before adding the garlic. Add 3 heaping tbsp flour and cook for 2 minutes to neutralize the rawness. Pour in the milk until you have a consistency you like—for me that’s usually the full 1 1/2 cup—and simmer the sauce for a minute or two/three. Season with pepper, salt, 1/4 tsp sweet paprika powder, a hint of nutmeg and melt in half the grated cheese. Turn off the heat and stir in the flat-leaf parsley.

    Drain the potatoes and cauliflower, grab a big casserole, put the cauliflower in a casserole, top with the cherry tomatoes and finish with the potatoes. drizzel the sauce all over and top with the remaining cheese.

    Bake the gratin in a preheated oven at 350F (180C) for 25 to 30 minutes. Until bubbly hot and golden brown. Garnish with a little extra parsley.
Meal type: casserole
Servings: 4
copyright © kayotickitchen.com

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    35 Comments »

    1. 1

      Yummy!
      Although our family has always liked cauliflower, we were bored of having to eat it in the same way everytime. This is a great idea which, I’m sure will put us back into the mood! I think that I will use a combo of cauliflower/broccoli? What do you think? Also, since you are so innovative with vegetables, I would love to see how you would serve broccoli.
      Thanks

      aadila on Dec 16, 2009 @ 10:37 am Reply
    2. 2

      @aadila:

      I’ll often mix it, too! Looks even more cheerful with a handful of broccoli thrown in there! You could even add some lightly sauteed onions!

      Kay on Dec 16, 2009 @ 10:40 am Reply
    3. 3

      mmmm, looks great. I know what we’re having for supper tonight!
      I think I’ll serve it with “rundervinken”‘.

      Annie on Dec 16, 2009 @ 1:01 pm Reply
    4. 4

      This sounds rich and delish!

      Liz Brooks on Dec 16, 2009 @ 2:22 pm Reply
    5. 5

      Oh my, I have leek and half a cauliflower in the fridge, along with some cheddar. I guess I know what’s for dinner tonight. It looks simple, easy and absolutely yummy! Thank you : )

      And I am keeping my fingers crossed for a happy toddler too. I love those!

      Lene on Dec 16, 2009 @ 2:33 pm Reply
    6. 6

      Oh, that does look tasty! I especially like the idea of adding in some broccoli and onions (perhaps in place of the tomatoes, since I’m not much of a fan of tomatoes). But really anything with cheese sauce is bound to be delicious!

      Alison on Dec 16, 2009 @ 2:39 pm Reply
    7. 7

      Absolutely brilliant combination! I would never have thought of putting cherry tomatoes with cauliflower, but I’ll bet it is just delicious. Must give this a try very soon!

      Lana on Dec 16, 2009 @ 3:27 pm Reply
    8. 8

      Here in the US, we also like cauliflower with cheese sauce. So much so that they sell cauliflower frozen WITH the cheese sauce already added. It’s not very good, though. Homemade is much better, and this looks terrific. Cauliflower potato gratin is one of my favorite dishes, and I like this cheese sauce take. Will have to try it soon!

      laura k on Dec 16, 2009 @ 5:27 pm Reply
    9. 9

      Looks yummy Kay!

      BTW i love the cherry tomato photo, it made me stop and ponder before i read the rest of the recipe!!!

      PeachRainbow on Dec 16, 2009 @ 6:18 pm Reply
    10. 10

      Few things are as good as cauliflower with cheese… It’s been too long since I had that, I should really make one of those dishes soon!

      Simone (junglefrog) on Dec 16, 2009 @ 6:29 pm Reply
    11. 11

      This looks great. Thanks for the recipe. Are you going to share the meatball recipe too :)

      Weight Loss Cure on Dec 16, 2009 @ 8:19 pm Reply
    12. 12

      Ik zit nu te stuiteren (heeeel positief!)! Ik ben gek op bloemkool en dit is echt echt hemels! Ik ga dit met spoed maken!

      Bar on Dec 16, 2009 @ 8:34 pm Reply
    13. 13

      I did end up making a variation on this tonight. I wanted a one-pot meal, so I added some pan-cooked brussels sprouts and some chicken (kip blokjes) to it. It was wonderful! Next time I make it, I might add ham or bacon instead of the chicken to make it pop a bit more. The cheese sauce was wonderful, and I might start making it to add to all sorts of things! Thank you for such great inspiration!

      Alison on Dec 16, 2009 @ 8:50 pm Reply
    14. 14

      True comfort food. Just what I need after last week’s snow storm and this week’s cold snap.

      Fiona on Dec 16, 2009 @ 9:23 pm Reply
    15. 15

      I’ve been trying to learn to love new vegetables (brussels sprouts? TOTAL success), so I’ll have to try this! When I was a kid I never tried any new vegetables (I only ate about five kinds), and now I’m in the process of figuring out which ones I actually do hate, and which ones I only avoided because I felt like I wouldn’t like them. Can you tell I was a picky child?

      Katie on Dec 16, 2009 @ 11:09 pm Reply
    16. 16

      OMG, that looks heavenly!

      Mona on Dec 17, 2009 @ 12:03 am Reply
    17. 17

      @Alison:

      Just throw in whatever you like and leave out whatever you don’t like and it’ll work, trust me :)

      Kay on Dec 17, 2009 @ 12:08 am Reply
    18. 18

      It looks so sweet, thx for your recipe.

      Jonny Ack on Dec 17, 2009 @ 8:36 am Reply
    19. 19

      Great recipe! I love your using simple ingredients in a cool way.

      Wazna on Dec 17, 2009 @ 12:16 pm Reply
    20. 20

      I randomly have all the ingredients for this, I’ll be making this tomorrow. :D

      Karohemd on Dec 20, 2009 @ 2:54 am Reply
    21. 21

      I really like the sound adding tomatoes to a gratin!

      Kevin on Dec 20, 2009 @ 5:24 pm Reply
    22. 22

      Kay,

      Clicking on your photos brings me to a Flickr page that says the photo is private. Is this by intent, or did you forget to allow people to view the recipe photos for this recipe?

      Cheers from Canada!

      Keith on Dec 21, 2009 @ 2:46 pm Reply
    23. 23

      @Keith:

      That’s on purpose, Keith. I’ve had some problems with people duplicating my recipes before they were even published, so I now upload them to flickr privately until I publish the posting but I keep forgetting to make them public afterwards :).

      Kay on Dec 21, 2009 @ 2:50 pm Reply
    24. 24

      I made this for Christmas dinner and it was quite a hit. I think it need something else though. What do you think about adding some roasted garlic. I used graded white chedder and parm. Maybe a different/better cheese would have worked better. All in all a great dish!!!

      Bobby on Dec 28, 2009 @ 6:13 pm Reply
    25. 25

      Oh my this is a wonderful recipe, an excellent way of sneaking vegetables in the mouths of toddlers.

      leticia on Jan 6, 2010 @ 7:32 am Reply

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