Mashed Potato and Cauliflower Gratin

Name: Mashed Potato and Cauliflower Gratin
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 907 grams cauliflower, cut into 1 1/2-inch pieces, including stems and core; 237 milliliters ounces coarsely grated Italian Fontina or Gruyère (about packed); 3 garlic cloves, peeled and smashed; 177 milliliters grated Parmigiano-Reggiano, divided; 907 grams russet (baking) potatoes, peeled and cut into 1-inch pieces; 8 servings Salt; 8 Tbsps stick unsalted butter, divided; 296 milliliters whole milk, divided

Mashed Potato and Cauliflower Gratin might be just the side dish you are searching for. This recipe makes 8 servings with 344 calories, 14g of protein, and 21g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up russet potatoes, cauliflower, coarsely fontina, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Potato

Butter

Milk

Equipment you will use

Sauce Pan

Drain potatoes well in a sieve or colander and return to hot saucepan.

Ingredients you will need

Potato

Equipment you will use

Colander

Sauce Pan

Sieve

Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.

Ingredients you will need

Fontina Cheese

Pepper

Potato

Milk

Salt

Equipment you will use

Potato Masher

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.

Ingredients you will need

Cauliflower

Garlic

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cauliflower

Parmigiano Reggiano

Butter

Milk

Equipment you will use

Food Processor

Colander

Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cauliflower

Potato

Equipment you will use

Bowl

Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).

Equipment you will use

Baking Pan

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).

Ingredients you will need

Cauliflower

Parmigiano Reggiano

Butter

Potato

Equipment you will use

Oven

Bake until potato mixture bubbles around edges, about 20 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

Equipment you will use

Broiler

•Potato and cauliflower mixture, without final melted butter and cheese topping, can be made 2 days ahead and chilled, covered. Bring to room temperature, then bake and broil with topping.•Recipe can be halved and baked in a 2-quart flameproof shallow baking dish.

Ingredients you will need

Cauliflower

Butter

Cheese