MENU

Potato and Cauliflower Gratin

Give your family holiday feasts a delicious twist with this classic potato gratin that adds sweet potato and cauliflower topped with breadcrumbs and cheese. Yum!



Yields10 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

 2 Tbsp butter
 1 small onion, diced
 1 clove garlic, peeled and minced
 2 tsp (10 ml) fresh thyme leaves
 1 ½ lbs potatoes, peeled and cut into 1/4 -inch (.6 cm) slices
 1 ½ lbs sweet potatoes, peeled and sliced thinly
 ½ cup grated Parmesan cheese
 ½ head of cauliflower, broken into florets
 2 cups (500 ml) heavy cream
 sea salt and pepper to taste
 2 cups coarse breadcrumbs
 1 cup grated gruyere or Emmental cheese

1

Preheat the oven to 375°F. (190C)

2

Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic and thyme.

3

Season the mixture with salt and pepper to taste.

4

Place half of the potatoes on the bottom of a buttered ovenproof baking dish. Season lightly with salt and pepper.

5

Place half of the sweet potatoes over top and season lightly with salt and pepper. Sprinkle half of the Parmesan cheese over top followed by the cauliflower.

6

Spoon the onion mixture over top of the cauliflower and then repeat layers the final layers of potato and sweet potato, making sure to season lightly with salt and pepper. Finish with the remaining Parmesan.

7

Pour cream over top.

8

Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender.

9

In a bowl, combine the bread crumbs and Gruyere cheese. Uncover the casserole and sprinkle mixture over top. Reduce heat to 350°F (175°C) and continue to bake until the gratin is golden on top (about another 15-20 minutes).

10

Remove and let rest for at least 10-15 minutes before serving.


—  View all recipes  —

ShareTweetSave

Category, , , , , Cuisine, , Cooking Method, Tags,

Ingredients

 2 Tbsp butter
 1 small onion, diced
 1 clove garlic, peeled and minced
 2 tsp (10 ml) fresh thyme leaves
 1 ½ lbs potatoes, peeled and cut into 1/4 -inch (.6 cm) slices
 1 ½ lbs sweet potatoes, peeled and sliced thinly
 ½ cup grated Parmesan cheese
 ½ head of cauliflower, broken into florets
 2 cups (500 ml) heavy cream
 sea salt and pepper to taste
 2 cups coarse breadcrumbs
 1 cup grated gruyere or Emmental cheese

Directions

1

Preheat the oven to 375°F. (190C)

2

Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic and thyme.

3

Season the mixture with salt and pepper to taste.

4

Place half of the potatoes on the bottom of a buttered ovenproof baking dish. Season lightly with salt and pepper.

5

Place half of the sweet potatoes over top and season lightly with salt and pepper. Sprinkle half of the Parmesan cheese over top followed by the cauliflower.

6

Spoon the onion mixture over top of the cauliflower and then repeat layers the final layers of potato and sweet potato, making sure to season lightly with salt and pepper. Finish with the remaining Parmesan.

7

Pour cream over top.

8

Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender.

9

In a bowl, combine the bread crumbs and Gruyere cheese. Uncover the casserole and sprinkle mixture over top. Reduce heat to 350°F (175°C) and continue to bake until the gratin is golden on top (about another 15-20 minutes).

10

Remove and let rest for at least 10-15 minutes before serving.

Potato and Cauliflower Gratin
IngredientsDirections