Mashed Potato Cauliflower Gratin

Mashed Potato Cauliflower Gratin

5 from 2 votes
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!
MashedPotatoCauliflowerGratin

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 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 8
Calories 338 kcal

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!

LEAVE A COMMENT & RATE THIS RECIPE

If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only do your reviews make my day, but they help others find my recipe online.

Thank you!
Nabeela

guest
2 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
passionate foodie
passionate foodie
11 days ago

Can I skip Italian Fontina or Gruyère?

Welcome to Cook with Nabeela

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.

Recipes by Category

Trending Recipes

Chicken_Quesadilla_Web_2
Chicken Quesadillas
Veg_Fried_Rice_Web_2
Vegetable Fried Rice
BananaBread
Banana Bread
SpicyChickenWings_Web_1
Spicy Chicken Wings
Namkeen Gosht
Namkeen Gosht
TomatoOmelette_Web_1
Tomato Omelette
2
0
Would love your thoughts, please comment.x
()
x