These meals together make my stomach content and my heart very happy.
You could make this gratin with white cauliflower or even with just potatoes and the besciamella. If you will use only potatoes, I would double the amount. I used my besciamella recipe and the portion was perfect for a 10×6 casserole dish. This dish is incredible. I would’ve been happy eating it alone with a great salad. Or even alone without a salad. It smells heavenly while it’s baking and good luck waiting for it to cool before taking that first cheesy and dreamy bite.
Purple Cauliflower and Potato Gratin
inspired by Life’s a Feast
1 cauliflower head (I used a purple one), cut into bite-sized pieces
4 medium sized potatoes, peeled and sliced thin
1 medium onion, sliced thin
1 cup grated Parmigiano-Reggiano
1 cup Gruyère cheese cut into small chunks (or whatever soft cheese you’d like)
3-4 tablespoons extra-virgin olive oil
salt and pepper
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
la besciamella directions:
Preheat oven to 420F. Sauté’ the onion in a large frying pan with 1-2 tablespoons of extra-virgin olive oil until translucent and golden brown.
In the meantime, boil the cauliflowers and potatoes in two different medium sauce pans until they are tender. The vegetables should still have a little crunch and it should only take a few minutes. Be sure to not overcook the vegetables.
Bake at 420 F for about 20 minutes until the cheese is bubbling and golden brown on top.
buon appetito! Hope you are having a fabulous week!