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
Dec 7, 2009

Twice Baked Beef Potatoes

There wasn’t a great deal left to cook with in my fridge, but the thought of having to face the cold wind and rain that had beaten on my window pane all day, was all the conviction I needed to stay home and make do with whatever I still had. Did I mention my only form of transportation at that moment was my mommy bike? Right. Fortunately it turned out to be…