Cheesy Potato and Cauliflower Au Gratin
Ingredients
- 2 lbrusset potatoes
- 1 ½ lbcauliflower
cut into 1-inch florets
- 8 tbspunsalted butter
divided for 2 uses
- 2 cpanko breadcrumbs
- 1 tspgarlic powder
- 1 tspsalt
- 1 tspdried thyme
- ¼ call purpose flour
- 1 cheavy whipping cream
- 1 cwhole milk
- 1 tspkosher salt
- 1 tspground black pepper
- 8 ozgruyere cheese
shredded
- 4 ozparmesan cheese
shredded
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit. Butter a 3 quart (9x13 inch) baking dish and set aside.
- 2
Cut the russet potatoes in half crosswise and add to a large pot of water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 20 minutes. When they are fork tender but still have some resistance, scoop them out of the pot with a slotted spoon and place on a plate to cool.
- 3
Meanwhile, place the cauliflower florets in a small pot fitted with a steamer basket. Add an inch of water to the bottom of the pot, cover, and bring to a boil. Steam the cauliflower until just barely tender, about 3-5 minutes. Remove the cauliflower from the steamer basket and spread out on a plate or tray to cool.
- 4
When the potatoes are cool enough to handle, carefully peel off the potato skins and discard. Cut the potatoes into a 1-inch dice and set aside.
- 5
In a small nonstick skillet, melt 4 tablespoons of unsalted butter. Add the panko breadcrumbs and cook over medium-low heat until golden. Stir in the garlic powder, salt, and thyme and remove from the heat.
- 6
In a large nonstick skillet, melt 4 tablespoons of unsalted butter over low heat. Add the 1/4 cup flour and whisk until smooth. Keep the heat low to prevent the butter from browning or the flour from burning and cook until the roux is bubbly and barely a light golden color.
- 7
Whisk in the heavy cream and milk. Continue whisking over low heat until the sauce is thickened and coats the whisk when removed from the pan. This shouldn't take more than 5 minutes. Stir in 1 teaspoon kosher salt and 1 teaspoon ground black pepper and remove from the heat.
- 8
Place the cubed potatoes and cauliflower in a large mixing bowl. Pour the creamy white sauce over the vegetables and toss with a soft spatula until evenly coated. Dump the creamy vegetable mixture into the buttered casserole dish and shake to spread out the mixture evenly. Sprinkle with the Gruyere cheese followed by the Parmesan cheese, and finally, top with the breadcrumb mixture.
- 9
Bake uncovered in the oven for about 20 minutes, or until golden and bubbly. Let rest for a few minutes and serve.
Cheesy Potato and Cauliflower Au Gratin
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About this Recipe
Searching for the ultimate crowd-pleasing side dish that feels both indulgent and surprisingly wholesome? This Cheesy Potato and Cauliflower Au Gratin offers creamy comfort with a delicious twist that will elevate any meal.
This recipe cleverly blends tender russet potatoes with hearty cauliflower florets, creating a satisfying texture contrast while also adding a nutritional boost to a classic gratin. A rich blend of Gruyere and Parmesan, along with a crisp, buttery panko topping, truly sets this dish apart from your average side.
Prepare for layers of thinly sliced russet potatoes and tender cauliflower florets, perfectly cooked and bathed in a rich, savory cream sauce. Each forkful delivers a harmonious blend of creamy, earthy flavors, complemented by the nutty, robust notes of melted Gruyere and the sharp saltiness of Parmesan. The golden-brown panko crust, infused with garlic and thyme, adds a delightful, buttery crunch that makes every bite a textural triumph and truly sets this au gratin apart.
This versatile dish welcomes your personal touch. If you prefer, swap out some of the Gruyere for a sharp cheddar or provolone to alter the cheese profile. For an even more aromatic twist, infuse the milk and cream with a bay leaf or a few crushed garlic cloves before making the sauce. You can also experiment with different herbs like fresh rosemary or sage alongside the dried thyme for a deeper flavor. If cauliflower isn't your favorite, consider replacing it with blanched broccoli florets or even a layer of thinly sliced sweet potatoes for a sweeter counterpoint.
This au gratin makes an ideal accompaniment to roasted meats, holiday feasts, or simply as a comforting side for a weeknight family dinner. Serve it straight from the oven, bubbling and golden, to impress your guests and family alike.