Golden Potato And Cauliflower Gratin Recipes

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GOLDEN POTATO GRATIN



Golden Potato Gratin image

The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h15m

Yield Serves 6 to 8

Number Of Ingredients 8

2 cups heavy cream
Kosher salt and freshly ground pepper
1 pinch saffron, crushed (1/8 teaspoon)
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, plus more, softened, for dish
1 medium onion, halved and thinly sliced (2 1/4 cups)
2 pounds Yukon Gold or German Butterball potatoes (4 to 6 medium)
3 ounces Gruyère, grated (1 cup)

Steps:

  • In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
  • Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
  • Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.

MASHED POTATO AND CAULIFLOWER GRATIN



Mashed Potato and Cauliflower Gratin image

Recipe for mashed potato and cauliflower gratin.

Provided by Gina Marie Miraglia Eriquez

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Casserole/Gratin     Cauliflower     Fontina     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
Salt
1 1/4 cups whole milk, divided
1 stick (8 tablespoons) unsalted butter, divided
4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
1/4 teaspoon freshly ground black pepper
1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
3 garlic cloves, peeled and smashed
3/4 to 1 cup grated Parmigiano-Reggiano, divided

Steps:

  • Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  • While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
  • Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and 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 cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
  • Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons 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 3-quart flameproof shallow baking dish (not glass).
  • Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (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.

GOLDEN POTATO AND CAULIFLOWER GRATIN



Golden Potato and Cauliflower Gratin image

Provided by Claire Robinson

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups creme fraiche
1/2 cup whipping cream
3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
Coarse kosher salt and freshly ground black pepper
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
4 cups fresh cauliflower, cut into mini florets

Steps:

  • Place the oven rack in center of oven and preheat to 400 degrees F.
  • In a medium bowl, whisk creme fraiche and whipping cream until combined.
  • In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
  • Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
  • Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!

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