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Potato and Cauliflower Gratin | Great Performances


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Potato and Cauliflower Gratin
by Caitlyn Austin, Katchkie Farm

Giving classic recipes a twist is how I get most creative in the kitchen. I'll add or subtract ingredients to keep my classic recipes fresh and new. We all have recipes that we KNOW and could make over and over and every time they will be perfect. These are the recipes we'll make for gatherings and holidays. Eventually, we get bored and restless with our redundant ways. This is when the magic happens, this is when cauliflower meets potato gratin. 


2 pounds Russet potatoes
1 1/4 cup Whole milk
1 stick Butter
1 cup Fontina cheese
salt and pepper to taste
1 head Cauliflower
3 cloves Garlic
1 cup Parmigiano-Reggiano
Parsley and scallion for garnish
Juice from a half Lemon 


1. Peel potatoes and cut into 1-inch pieces. Simmer potatoes in salted water until potatoes are tender, about 15 to 20 minutes. 

2. Heat 3/4 cup milk and 3 tablespoons butter in a saucepan, until heated (do not boil). Remove from heat and cover. 

3. Drain potatoes and add them to milk mixture with fontina cheese, pepper, and lemon juice. Mash ingredients together until creamy with a fork or potato masher. Cover and put to the side. 

4. Simmer cauliflower and garlic in salted water until tender, about 15 minutes. Drain cauliflower and pulse in a food processor or blender with remaining milk, 1/2 cup of Parmigiano, and 3 tablespoons butter. 

5. Stir together cauliflower and potato mixture and season to taste. Butter a baking dish and pour in mixture and top with remaining parmigiano.

6. Heat oven to 425 degrees and bake gratin for about 20 minutes, until mixture bubbles around the edges. 

Serve topped with scallion, parsley and cracked black pepper. 

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