Potato & Cauliflower Gratin
Potato & Cauliflower Gratin
5 from 4 votes
Experience the comforting delight of potato and cauliflower gratin, a dish where tradition meets innovation. Perfect for family dinners and gatherings, this fusion of classic potatoes and nutritious cauliflower will tantalize your taste buds. 
Mashed Potato Cauliflower Gratin

Ah, the ubiquitous potato – a timeless classic. It’s like the trusted old friend you can always rely on, that familiar side dish we’ve all come to know and love. But then, one day, curiosity strikes. You look over at the humble cauliflower, a veritable wonder of nature’s larder. Could it be?  

Is there a universe where these two can join forces? Well, step into my kitchen, dear reader, and let me introduce you to the fantastic fusion of old and new: the Potato and Cauliflower Gratin. 

Gratin, from the French word ‘gratter’, meaning ‘to scrape’ or ‘to grate’, is a culinary technique involving a top layer of breadcrumbs or cheese, browned to perfection.  

The combination of potato and cauliflower topped with a layer of browned cheese – a testament to my penchant for experimenting with flavours – culminates in a dish that’s more than the sum of its parts. 

Our recipe’s key players are the comforting potato and the oft-overlooked cauliflower. The potato, an old favourite in many households, boasts a rich history that dates back to the 16th century when the Spanish introduced the potato to Europe from South America.  

Cauliflower, on the other hand, has been a significant component of Asian and Middle Eastern cuisines for centuries. The marriage of these two ingredients, one familiar and one exotic, create a flavour profile that’s both comforting and unexpected. 

The brilliance of this Potato and Cauliflower Gratin lies not only in its enticing flavour but also in the perfect balance it strikes between simplicity and sophistication.  

While it doesn’t demand the refined techniques of a Michelin-starred chef, it does require patience, a watchful eye, and a love for cooking. It’s a beginner-friendly recipe, yet it holds an allure for the seasoned cook who understands the artistry of transforming humble ingredients into something remarkable. 

This recipe promises a culinary journey that’s engaging and rewarding. There’s something strangely meditative about simmering the potatoes to the point of tenderness and mashing them to the perfect consistency.  

The addition of cauliflower offers an unexpected twist, taking you off the beaten path and adding an element of surprise. And that gratin topping? It’s the proverbial cherry on top, adding a golden, cheesy crunch that ties everything together. 

The Potato and Cauliflower Gratin is more than just a recipe; it’s a celebration of cooking’s fundamental joys – the thrill of trying something new, the pleasure of witnessing ingredients transform, and the sheer delight of creating a dish that’s bound to put a smile on everyone’s faces. 

So, tie your apron, ready your utensils, and prepare to delve into the delightful adventure that is the Potato and Cauliflower Gratin.  

Whether you’re a cooking novice or a seasoned culinary artist, this recipe promises an experience that’s as enjoyable as the finished dish itself. 

What Ingredients to Use & Why 

In our potato and cauliflower gratin recipe, each ingredient plays a unique and crucial role in creating the perfect balance of flavours, textures, and nutrition.  

The primary components, potatoes, and cauliflower, are the foundation of this comforting and hearty dish. But it’s the subtle additions, the spices, cheeses, and dairy products, that add that extra layer of sumptuousness and indulgence. 

Potatoes (Russet): The russet potatoes are the heart of our recipe. Known for their starchy consistency and fluffy texture when cooked, they make for the perfect potatoes.  

Their mild, earthy taste harmonizes wonderfully with the other ingredients, absorbing flavours while maintaining their unique profile. A good alternative could be Yukon Gold potatoes, known for their buttery taste and smooth texture. 

Salt: An essential in any savoury dish, salt enhances the natural flavours of the other ingredients. It brings out the earthiness of the potatoes and the sweetness of the cauliflower, while also balancing the rich dairy components in the dish.  

Alternatives could include sea salt or Himalayan pink salt, each lending a slightly different taste. 

Milk: This contributes to the creamy texture of the dish. It’s used to smooth the potatoes and also in creating the cauliflower puree. The fat in the milk amplifies the overall richness of the gratin, making it truly indulgent. If you’re looking for a dairy-free option, unsweetened almond milk can work as an alternative. 

Butter (Unsalted): Butter adds an irreplaceable depth and richness to the gratin. Its melt-in-your-mouth creaminess makes the dish decadently smooth, and its subtle sweetness complements the flavours of the potatoes, cauliflower, and cheese beautifully.  

You could use margarine or ghee as a replacement, but the unique taste of butter is incomparable. 

Italian Fontina or Gruyère: These coarsely grated cheeses bring a wonderful savoury note to the dish. Fontina has a slightly sweet and nutty taste, while Gruyère is more assertive, with a full-bodied, earthy flavour.  

Both melt beautifully, creating that iconic cheesy crust that a gratin is known for. A good alternative would be cheddar or Monterey Jack. 

Black Pepper: Just a hint of black pepper adds a gentle heat to the gratin, contrasting nicely with the other creamy, earthy ingredients. It’s a classic spice that brings a bit of complexity to the dish. For an alternative kick, you could use white pepper or a pinch of cayenne. 

Cauliflower: Cauliflower adds a light, sweet note to the rich and hearty potatoes. When cooked and pureed, it blends seamlessly into the dish, enhancing the texture and nutritional profile.  

The stems and core are used to minimize waste and because they hold a great deal of flavour. Broccoli can be used as an alternative. 

Garlic: Garlic lends a robust, pungent aroma and flavour to the gratin, creating a depth of taste that’s irresistible. Its slight heat and sweetness when cooked enrich the overall profile of the dish.  

In the absence of fresh garlic, garlic powder could be used, though fresh is always preferable. 

Parmesan Cheese: Known for its sharp, tangy flavour, Parmesan adds another dimension to the dish. It’s used in the cauliflower puree and as a topping to create a beautifully browned, cheesy crust. Asiago or Romano cheese could serve as alternatives. 

By understanding each ingredient’s role, we can appreciate the harmonious symphony of flavours in our potato and cauliflower gratin. Cooking is all about balance and knowing how to bring out the best in each element. 

The Best Potatoes for Potato and Cauliflower Gratin  

I’ve had plenty of opportunities to experiment with various types of potatoes in my recipes. When it comes to preparing the perfect potato and cauliflower gratin, the choice of potato can make all the difference. 

I’ve found that Russet potatoes, also known as Idaho potatoes, are an excellent choice for this dish. This starchy potato variety breaks down beautifully when cooked, leading to a fluffier and creamier consistency perfect for mashing.  

Their relatively mild flavour also pairs well with the cauliflower and cheese, allowing these ingredients to shine. 

However, this doesn’t mean you can’t experiment with other types of potatoes. For instance, Yukon Gold potatoes are another good alternative.  

They have a slightly buttery taste, which can add a unique depth of flavour to your gratin. They also mash up quite well, though they may produce a denser consistency compared to Russets. 

In contrast, waxy potatoes such as Red or New potatoes are less ideal for mashing. They hold their shape well after cooking, which is great for potato salads or roasted potatoes but less so for a dish like potato and cauliflower gratin where a creamy texture is desired. 

Remember, the key to a great potato and cauliflower gratin lies in achieving a creamy, rich texture with the potatoes while balancing the flavours with the cauliflower and cheese.  

So, while Russet potatoes might be my go-to, don’t be afraid to try different varieties to see which one you prefer. After all, part of the joy of cooking is in the experimentation! 

Cheese Alternatives for Potato and Cauliflower Gratin  

I have a bit of a confession to make – I’m a true cheese aficionado. It’s one of those ingredients that can instantly elevate a dish, and in the case of potato and cauliflower gratin, it’s a fundamental component.  

The recipe calls for Italian Fontina or Gruyère, both of which are known for their creamy, melty nature and rich flavours. 

But what if you don’t have these cheeses on hand, or what if you’re seeking a different flavour profile? Fear not, I’ve experimented with other cheeses that work just as beautifully. 

Cheddar, for instance, is a fantastic substitute. Its robust, slightly sharp flavour can cut through the richness of the potatoes and cauliflower, adding a layer of complexity to the dish. Aim for a good quality mature cheddar for the best results. 

Another alternative is Mozzarella. Renowned for its remarkable melting qualities, it can provide your gratin with a deliciously gooey consistency. However, keep in mind that Mozzarella is quite mild in flavour, so you might want to balance it out with a sharper cheese or add extra seasoning. 

For a more distinct, nutty flavour, try using Emmental or Comté. These semi-hard cheeses melt well, much like Gruyère, and can add a distinctive taste that complements the potatoes and cauliflower beautifully. 

Remember, when it comes to cheese, it’s all about personal preference and balancing flavours. Don’t be afraid to mix and match or to try new varieties. After all, one of the joys of cooking is being able to customize recipes to your own taste. 

Creating a Dairy-Free Potato and Cauliflower Gratin  

I’ve always held a deep appreciation for the magic of cooking. Part of this magic lies in its flexibility and adaptability, especially when catering to various dietary needs and preferences. One question I often get asked is how to make a dairy-free version of my potato and cauliflower gratin. 

Initially, I found the prospect of substituting milk and cheese in this recipe a bit daunting. However, after some experimentation, I discovered several dairy-free alternatives that do an excellent job. 

For replacing milk, I’ve found unsweetened almond milk or cashew milk to be great options. Both provide a rich and creamy texture, without overpowering the flavour of the dish. Just make sure to opt for unsweetened versions to avoid adding an unexpected sweetness to your gratin. 

As for butter, there are numerous dairy-free alternatives available in supermarkets these days. My personal favourite is olive oil for its health benefits and subtle, yet distinct flavour it adds. You can also consider using a vegan butter substitute if you prefer. 

The trickiest part was finding a substitute for cheese. After testing a few options, I found that nutritional yeast and dairy-free cheese provided the best results.  

Nutritional yeast has a nutty and cheesy flavour, which can somewhat replicate the taste of traditional cheese. Dairy-free cheeses have come a long way in recent years, and many melt and taste quite similar to their dairy counterparts. 

Remember, the key to adapting any recipe is experimentation. Feel free to try different dairy-free alternatives until you find the ones that suit your taste buds the best. Happy cooking! 

Making Potato and Cauliflower Gratin Ahead of Time 

Cooking is a joy, but as we all know, life can sometimes get hectic. On such occasions, make-ahead dishes are a lifesaver, and thankfully, potato and cauliflower gratin is one of those dishes you can prepare in advance. 

Here’s how I’ve done it in the past: Follow the recipe right up until you would put the dish into the oven. Instead of baking immediately, cover the dish tightly with foil or a lid and refrigerate. It can stay in the fridge for up to two days before you need to bake it. 

When you’re ready to serve, preheat your oven to 425°F, then bake the gratin directly from the fridge.  

Keep in mind that because the gratin is starting from a colder temperature, it might take a bit longer to heat through and brown on top. A good rule of thumb is to add an extra 10-15 minutes to the original baking time. 

Then, just like the regular method, finish off with a quick broil to get that golden-brown topping. You’ll end up with a fresh, hot, and delicious gratin without all the last-minute hustle. 

One caveat: if your baking dish is made of glass or a material that can’t withstand drastic temperature changes, let it sit at room temperature for a while before putting it into a hot oven to avoid cracking. 

By preparing your potato and cauliflower gratin ahead of time, you can enjoy a delicious homemade meal even during the busiest days. Trust me; your future self will thank you! 

Storing Leftover Potato and Cauliflower Gratin  

As much as I enjoy the process of cooking, I also appreciate the practicality of leftovers. They make meal planning much easier and can often taste even better the next day. When it comes to dishes like potato and cauliflower gratin, leftovers are just as delightful and relatively easy to store. 

When I have leftovers, I usually let the gratin cool down completely to room temperature before storing it. It’s important not to let it sit out for too long though, as bacteria can multiply quickly. I aim to have it cooled and refrigerated within two hours of cooking. 

I prefer to store the gratin in an airtight container to prevent it from absorbing other flavours in the refrigerator. It should last for about 3 to 5 days when stored this way. If you’ve made a large batch and think you might not eat it all within that time frame, you can freeze the leftovers. 

When freezing, I portion the gratin into meal-sized servings, which makes it easier to defrost only what I need later on. I place the portions in freezer-safe containers or bags and aim to consume them within 2 to 3 months for the best flavour and texture. 

To reheat, I thaw the frozen gratin in the refrigerator overnight then warm it up in the oven at 350°F until it’s heated through and the top gets a bit crispy again. Microwave reheating works too, though it may not yield as crispy a top. 

Remember, properly stored, your potato and cauliflower gratin can be a quick and delicious meal on a busy day. Nothing beats the convenience and comfort of a ready-made home-cooked dish! 

Pairing Suggestions for Potato and Cauliflower Gratin  

One of the beautiful aspects of cooking is the joy of pairing dishes together. When I cook potato and cauliflower gratin, I often ponder on what main or side dishes it could complement. Over time, I’ve discovered a few favourites that work brilliantly. 

Because of the rich and creamy nature of the gratin, it pairs well with something slightly acidic or sharp to cut through the richness.  

For instance, a roast chicken with a tangy lemon and herb marinade complements the gratin superbly. The lemony notes of the chicken bring a refreshing contrast to the gratin’s creaminess. 

Similarly, a bright, crunchy salad works wonderfully as a side. Consider a simple mixed greens salad with a vinaigrette dressing or a tangy tomato and cucumber salad. The acidity in these salads balances out the gratin’s richness and adds a different texture that’s quite delightful. 

If you’re a seafood lover like me, a pan-seared salmon with a dill sauce is another great option. The hearty flavour of the salmon and the herby freshness of the dill make for a balanced and fulfilling meal when served with the gratin. 

For a vegetarian option, consider serving the gratin with grilled vegetables. The slight char and smoky flavour of the vegetables add a beautiful depth of flavour to the meal. 

Remember, the best pairings are often a matter of personal preference. Don’t be afraid to experiment with different combinations and find what you enjoy the most. 

Using Frozen Cauliflower in Potato and Cauliflower Gratin  

In the hustle and bustle of everyday life, convenience is key, and that’s where frozen vegetables, like cauliflower, come in. As an experienced home cook, I can attest that frozen vegetables can be a significant time saver, and yes, they can indeed be used in dishes like potato and cauliflower gratin. 

While fresh cauliflower is wonderful, there are times when frozen cauliflower is just more practical. It’s pre-cut, washed, and ready to go, which can considerably speed up your cooking process. Plus, it’s available year-round and often frozen at peak freshness, retaining its nutritional value. 

When I’ve used frozen cauliflower for this recipe, I’ve found it best to partially thaw it before using it. This prevents excess water from being released during the cooking process, which could make your gratin watery. 

Once it’s partially thawed, you can follow the recipe as usual. Boil the cauliflower with the garlic until it’s very tender, then proceed with the rest of the steps. Keep in mind that frozen cauliflower may cook a little faster than fresh, so keep a close eye on it to avoid overcooking. 

Despite the convenience, there is a slight difference in texture between fresh and frozen cauliflower. Frozen cauliflower can be a bit softer once cooked, but in a recipe like this where it’s mixed with potatoes and cheese, the difference is hardly noticeable. 

So, in a nutshell, feel free to use frozen cauliflower in your potato and cauliflower gratin. It’s a handy shortcut that doesn’t sacrifice taste or nutrition, making your cooking experience a breeze. 

Browning Your Potato and Cauliflower Gratin  

There’s something inherently appealing about a dish with a beautifully browned, crispy top – it promises a delightful contrast of textures and an extra layer of flavour. That’s why I love giving my potato and cauliflower gratin a bit of broiler time to achieve that desired golden crust. 

In the original recipe, the gratin is baked until it bubbles around the edges, followed by a short stint under the broiler to brown the top. This method is my preferred one because it ensures the gratin is fully heated through and the top gets a quick, intense heat for browning. 

However, I’ve been asked whether it’s possible to achieve the browning just by baking it longer. Technically, you can, but it’s a bit of a delicate balance. If you leave the gratin in the oven too long, the top might brown too much and become tough, or the gratin could dry out. 

If you don’t have a broiler or prefer to stick to baking, I would suggest covering the gratin with foil for the majority of the baking time, then removing the foil near the end to allow the top to brown. This way, you’re protecting the top layer from getting too much heat while the gratin heats through, then allowing it to brown once the rest of the dish is hot. 

Whether you use the broiler method or opt for extended baking, remember to keep a close eye on your gratin in those last few minutes. The difference between perfectly browned and burnt can be a matter of minutes! 

Remember, achieving the perfect browning on your potato and cauliflower gratin is worth the extra attention, adding that final touch to a deliciously comforting dish. 

Exploring Variations of Potato and Cauliflower Gratin  

Cooking is an art and like any art form, it encourages creativity and personal touch. Over the years, I’ve come across various delightful variations of the classic potato and cauliflower gratin recipe that I’d love to share with you. 

One of the easiest ways to mix things up is by experimenting with different cheeses. Although the original recipe calls for Italian Fontina or Gruyère, you could try using sharp cheddar for a more intense flavour, or blue cheese for a bold and tangy twist. 

Incorporating other vegetables into the gratin is another fantastic variation. For instance, adding caramelized onions lends a sweet note that contrasts beautifully with the creaminess of the dish. You could also stir in some spinach or kale for a pop of colour and added nutritional value. 

Playing around with spices and herbs is another way to create different flavour profiles. Adding a pinch of nutmeg can give the dish a subtle warmth and depth. If you’re fond of herbs, rosemary or thyme could be a great addition, infusing the gratin with its fragrant aroma. 

Creating a crispy topping can take your gratin to the next level. Simply mix some bread crumbs with a little melted butter and sprinkle them over the gratin before it goes into the oven. The result is a delightful contrast between the creamy gratin and the crunchy topping. 

Remember, recipes are guides, and there’s always room for innovation. Feel free to explore these variations and create a potato and cauliflower gratin that’s uniquely yours. 

The Nutritional Value of Potato and Cauliflower Gratin  

I understand the importance of knowing the nutritional value of the dishes I prepare. Here, let’s take a look at the nutritional aspects of the potato and cauliflower gratin. 

To begin with, both potatoes and cauliflower are excellent sources of vitamins and minerals. Potatoes are rich in Vitamin C, potassium, and B vitamins, and provide a good amount of fibre, especially if the skins are left on.  

Cauliflower, on the other hand, is a powerhouse of nutrients, offering a hefty dose of Vitamin C, K, and B vitamins, along with fibre, and antioxidants. 

The milk and cheese in this recipe contribute a significant amount of protein and calcium. They also add to the overall calorie and fat content, but remember that fat isn’t necessarily bad.  

Our bodies need a certain amount of fat for vital functions like nutrient absorption and hormone production. The key is moderation. 

Garlic, apart from adding a burst of flavour, comes packed with health benefits. It’s known for its potential cardiovascular benefits and is also a great source of manganese, vitamin C, and vitamin B6. 

Despite its many nutritional benefits, it’s important to note that potato and cauliflower gratin is a rich and hearty dish. The butter and cheese contribute to its high calorie and fat content. So while it’s okay to enjoy it as part of a balanced diet, moderation is key. 

Ultimately, cooking at home allows you to control what goes into your food, enabling you to make it as healthy as you want. With some adjustments, such as using lower-fat dairy products or increasing the amount of cauliflower relative to potato, you can make this gratin suit your nutritional needs. 

Fixing a Watery Potato and Cauliflower Gratin  

Nothing is quite as disheartening in the kitchen as expecting a creamy, luscious gratin, only to end up with something too watery. If you’ve encountered this issue with your potato and cauliflower gratin, don’t worry. I’ve got some tips that should help you avoid this in the future. 

One of the main causes of a watery gratin is not draining the potatoes and cauliflower adequately after boiling. After cooking these vegetables, they should be drained in a colander and allowed to steam for a few minutes.  

This step helps to evaporate the excess moisture, resulting in a drier mash that absorbs the milk and butter better. 

The type of potatoes you use can also impact the consistency of your gratin. High-starch potatoes like Russets, recommended in the original recipe, are ideal as they break down easily and absorb the dairy without becoming watery. 

Another potential reason for a watery gratin could be adding too much milk. The amount of milk required can vary depending on the exact size and type of your potatoes and cauliflower. So, add the milk gradually, checking the consistency as you go. You might not need all the milk mentioned in the recipe. 

If you find your gratin is watery even after taking these precautions, all is not lost. You can try baking the gratin uncovered for a little longer to allow some of the excess moisture to evaporate. 

Remember, cooking is a journey, and even the bumps along the way help us become better cooks. Here’s to creamier, more satisfying gratins in your future! 

Check Out These Other Recipes 

Isn’t it a pleasure to linger over a warm, hearty, and comforting dish like our Potato and Cauliflower Gratin? If you enjoyed that, I have no doubt that you’ll want to dive into some other British dishes that are just as homely and satisfying. Allow me to introduce you to a few of my favourites. 

First, we mustn’t forget the classic, wholesome Shepard’s Pie. Laden with juicy minced meat, creamy potatoes, and seasoned to perfection, it’s a dish that’s all about comfort. Just like our gratin, this pie wraps you in a warm culinary embrace on those cool, rainy evenings. 

Next, I’d suggest trying out the Roast Potatoes. You might think, “But I’ve made roast potatoes before!” Ah, but have you made them British style? Crispy on the outside, and fluffy on the inside, these spuds are an absolute delight, especially when paired with a succulent roast. 

Moving along, I highly recommend the Cheese and Onion Pasties. These delightful parcels filled with tangy cheese and soft, caramelised onions are an indulgent treat and an essential part of the British baking tradition. It’s a handheld, flaky feast you’ll adore at first bite. 

Then there’s the classic Fish and Chips. Whether you’re on the banks of the River Thames or in the comfort of your own home, the crisp battered fish coupled with chunky, golden chips is a British staple that never disappoints. 

Finally, I’d be remiss if I didn’t suggest the quintessential British dessert – the Sticky Toffee Pudding. Drenched in a rich, sweet sauce, it is the perfect sweet ending to any meal, guaranteed to warm the cockles of your heart 

So there you have it! A selection of British comfort food that mirrors the cosy, hearty nature of our Potato and Cauliflower Gratin. Take your pick and try them out, and remember – cooking is all about joy and exploration. Do leave a comment and let me know how it goes. 

Mashed Potato Cauliflower Gratin

Mashed Potato and Cauliflower Gratin

by Nabeela Kauser
Experience the comforting delight of potato and cauliflower gratin, a dish where tradition meets innovation. Perfect for family dinners and gatherings, this fusion of classic potatoes and nutritious cauliflower will tantalize your taste buds. 
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Western
Servings 8
Calories 338 kcal


  • 1 kg Potatoes Russet
  • Salt to taste
  • 300 ml Milk
  • 8 tbsp Butter Unsalted
  • 100 grams Italian Fontina or Gruyère Coarsely grated
  • 1 tsp Black Pepper
  • 1 Cauliflower Cut into small pieces including stems and core
  • 3 cloves Garlic
  • 100 g Parmesan Cheese


  • Put the potatoes and 2 tsp of salt in a large saucepan and generously cover with cold water.
  • Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  • While potatoes are boiling, heat 200ml milk and the 3 tbsp butter in a small saucepan until butter is melted and milk is hot but not boiling. Remove from heat and keep warm, covered.
  • Drain the potatoes well in a sieve or colander and return to hot saucepan.
  • Add the milk mixture, Fontina or Gruyère, and black pepper, and mash with a potato masher or fork to desired consistency.
  • Season with salt and keep warm, covered.
  • Bring a pot of well-salted water to a boil, then add the cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
  • Drain cauliflower in a colander and pulse with remaining 100ml milk, 50g parmesan cheese, and the remaining 3 tbsp butter in a food processor until it’s a chunky purée.
  • Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper.
  • Transfer to a buttered baking dish (not glass).
  • Heat oven to 425°F with rack in middle. Melt the remaining 2 tbsp butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 50g parmesan cheese (to taste).
  • Bake until potato mixture bubbles around edges, about 20 minutes.
  • Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 338kcalCarbohydrates: 28gProtein: 13gFat: 20gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 58mgSodium: 434mgPotassium: 830mgFiber: 4gSugar: 5gVitamin A: 628IUVitamin C: 60mgVitamin D: 1µgCalcium: 302mgIron: 1mg
Keyword Baked, Cauliflower, Cheese, Food, Mozzarella, Parmesan, Potato, Recipe
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passionate foodie
passionate foodie
10 months ago

5 stars
Can I skip Italian Fontina or Gruyère?

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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