{recipe} Potato Cauliflower Gratin
Posted by Karen on May 23rd, 2009
I get tired of plain ol’ mashed potatoes, so I’m always looking for ways to change it up. I like to combine cauliflower and potatoes in this mash for the added nutrition benefits and the great flavor combination. After mashing the two together, I gratinee them in the broiler with freshly grated parmigiano-reggiano for a taste and texture treat.
Potato Cauliflower Gratin
serves 8 as a side dish.
Ingredients:
- 3 lbs yukon gold potatoes, peeled and quartered
- trimmed florets from 1 head cauliflower
- 1/2 cup butter, cut in chunks
- 4 oz. cream cheese, cut in chunks
- about 1/2 cup milk
- 3/4 cup grated parmigiano
- salt and pepper
Method:
- Bring large pot of salted water to a boil. Add potatoes and cook 15 minutes.
- Add cauliflower and cook an additional 5-10 minutes, until potatoes and cauliflower are soft and cooked through.
- Drain and return to pot. Add butter and mash. Add cream cheese and continue mashing. Add milk a bit at a time and continue mashing to desired consistency (I like this combo a little lumpy but feel free to go smooth with it.)
- Add salt and pepper to taste.
- Spread mixture out into 9×13 or other ovenproof pan. Sprinkle cheese over top.
- Broil a couple of minutes until cheese is browned.
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