Roasted Cauliflower And Potato Gratin Recipe

Name: Roasted Cauliflower And Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roughly chopped cauliflower florets; 1 large potato, very finely sliced (peel if russet, leave the skin on if yellow or white); 2 cups whole milk; 1 cup heavy cream or half & half; 1 tablespoon unsalted butter, plus extra for coating the pan; 1 large egg; 1 teaspoon paprika or cayenne pepper; 3/4 cup shredded cheese (sharp cheddar or gruyere works best); salt and pepper, to taste; handful of bread crumbs and shredded parmesan to sprinkle on top

Servings: persons

1
Place the chopped cauliflower florets on a heat-resistant pan and cook under the broiler until slightly browned.
2
Rub a light coating of butter in the bottom of a 10-inch or larger oval gratin dish (enameled cast iron is my favorite)
3
Layer the potato slices along the bottom.
4
When the cauliflower is lightly browned, remove from the oven and layer it over the potatoes.
5
In a medium mixing bowl, add milk, cream and spices. Beat in the egg.
6
Add the shredded cheese to the milk mixture and stir to combine.
7
Pour the cream mixture over vegetables (it should just cover the them, but if it doesn't, add a little more milk).
8
Dot the top with bits of butter. Sprinkle with bread crumbs and shredded parmesan (optional).
9
Bake at 400 degrees for 30 minutes or until the top is brown and the vegetables have started to soften.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups roughly chopped cauliflower florets, 1 large potato, very finely sliced (peel if russet, leave the skin on if yellow or white), 2 cups whole milk, 1 cup heavy cream or half & half, and more.

Yes, Roasted Cauliflower And Potato Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower And Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions