Potato & Cauliflower Gratin

This cauliflower and potato gratin is a quick and easy recipe that the whole family will enjoy. It is simple to prepare, healthy, and full of flavour.

Gratin is a culinary technique in which an ingredient is topped with a browned crust. Typically, breadcrumbs, grated cheese, or butter are used.

If your kids are anything like mine, then getting them to eat vegetables is no easy task. Cauliflower is a vegetable that is frequently dismissed by children.

This cauliflower gratin recipe, on the other hand, is ideal for children and a brilliant way to incorporate this nutritious vegetable into their diets. My kids love this recipe, and it is sure to be a hit with yours.

Cauliflower is high in fibre and contains many nutrients, as well as antioxidants that help prevent cancer and other diseases. 

It helps to lower blood pressure and boost the immune system. It is also popular comfort food for those following a low-carb diet.

For this recipe, I like to steam the cauliflower. Steaming it will help to preserve the nutrients and provide the most benefit.

To steam the cauliflower, use a steamer and a saucepan large enough to hold the steamer on top. Fill the saucepan with boiling water until it almost reaches the steamer without touching it.

Reduce the heat to medium and add the cauliflower pieces to the basket. Allow to steam for approximately 20 minutes, or until the cauliflower can be easily stabbed with a fork.

Mashed potatoes go well with almost everything, and cauliflower is no exception. Cheese is a great way to add richness to both the cauliflower and the potatoes.

The seasoning of the dish is entirely up to personal preference. To keep things simple, my recipe uses just salt and pepper.

Other spices and seasonings can be used if desired. The combination possibilities are limitless.

Mashed potato and cauliflower gratin is an excellent substitute for mashed potatoes. It’s garlicky, buttery, and cheesy, with a crispy breadcrumb topping for crunch.

Panko breadcrumbs are the best breadcrumbs to use for a crunchy topping. These are lighter and crispier than regular breadcrumbs. The reason for using these breadcrumbs is that they retain their crunchiness even after baking.

A new and improved version of an old classic: silky smooth and creamy mashed potatoes with cauliflower.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Aloo Gobi
• Cauliflower Manchurian
• Tuna Pasta Bake
• Penne Arrabbiata
• Potato and Spinach

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Mashed Potato and Cauliflower Gratin

by Nabeela Kauser

This mashed potatoes and cauliflower gratin recipe is a tasty twist on an everyday side dish! If you're lacking inspiration, you'd better start smashing since this side is absolutely smashing!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Side Dish

Cuisine American

Servings 8

Calories 338 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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

Instructions

• 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.

Notes

Nutritional facts:

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

Nutrition

Calories: 338kcalCarbohydrates: 28gProtein: 13gFat: 20gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 58mgSodium: 434mgPotassium: 830mgFiber: 4gSugar: 5gVitamin A: 628IUVitamin C: 60mgVitamin D: 1µgCalcium: 302mgIron: 1mg

Keyword Cauliflower, Cheese, Food, Mozzarella, Parmesan, Potato, Recipe

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!