Potato Cauliflower Gratin is a perfectly cheesy and creamy, best and easiest dinner casserole baked until bubbly and golden brown. This cauliflower and potato gratin can be served as a side dish for a Sunday meal or holiday dinner.
While you are here, check out our Thanksgiving dinner menu ideas and Christmas Eve recipes.
Recipe card
Potato Cauliflower Gratin | Potato Cauliflower Bake
Equipment
- 10-inch springform pan or casserole dish
Ingredients
- 1 medium Cauliflower, cut into florets
- 1 medium Potato, diced
- 4 tablespoon Olive oil
- 1 tablespoon Butter
- 1 teaspoon Cumin seeds optional
- 1 tablespoon Coriander seeds, crushed (Use mortar and pestle), optional
- 1 medium Onion roughly chopped
- 4 cloves Garlic chopped
- 1 can Diced Tomatoes (14 oz)
- ½ teaspoon Cayenne powder optional
- ½ teaspoon Curry powder optional
- Black pepper to taste
- Salt to taste
- 1 large Egg check tips for substitute
- ½ cup Heavy cream you can add an additional ¼ cup if needed.
- 4 oz Goat cheese
- ½ cup Sharp cheddar
- ⅓ cup Parmesan cheese
- 5 sprigs Cilantro or parsley
- Spring onions optional
Instructions
Roast cauliflower and potatoes
- In a large pan on medium heat, add 2 tablespoon of olive oil, and a tablespoon of butter.1 tablespoon Butter, 4 tablespoon Olive oil
- To this, add cauliflower florets and diced potatoes, sprinkle some salt, and roast until cauliflower turns golden brown in color. This should take about 15- 18 minutes on medium flame.1 medium Cauliflower,, 1 medium Potato,, Salt
Saute onions and spices
- Meanwhile, in another pan on medium heat, add the remaining 2 tablespoon of olive oil.4 tablespoon Olive oil
- Add cumin seeds, finely crushed coriander seeds, chopped onions, and garlic cloves, and saute until onions turn light golden in color.1 teaspoon Cumin seeds, 1 tablespoon Coriander seeds,, 1 medium Onion, 4 cloves Garlic
- To this, add a can of diced tomatoes, and season with a light sprinkle of salt, black pepper powder, and optionally some cayenne & curry powders.1 can Diced Tomatoes, ½ teaspoon Cayenne powder, Black pepper, Salt, ½ teaspoon Curry powder
- Cook until most of the liquid from diced tomatoes evaporates. It should take about 20 minutes.
Mix egg, cream and cheese
Bake the potato cauliflower gratin
- Preheat the oven to 375 degrees F and grease a 10-inch spring-form baking pan or casserole dish.
- Once the roasted cauliflowers have slightly cooled down, add onion-tomato blend, whisked egg-goat cheese mixture, cheddar cheese, parmesan cheese, and chopped coriander leaves and mix well.⅓ cup Parmesan cheese, 5 sprigs Cilantro, ½ cup Sharp cheddar
- Remove from the oven, and rest for 5 mins.
- The best gratin recipe is ready. Garnish with chopped herbs and green onions, and serve. Happy Thanksgiving and Christmas.Spring onions
Notes
- If you want a complete vegetarian version of gratin, skip the egg and add ¼ cup of milk.
- Roasting cauliflower and potato not only adds flavor but also keeps the gartin from getting watery.
- Instead of cauliflower, you can even use broccoli or combine the two for more flavor and color.
- Feel free to add vegetables like Brussels sprouts, spinach, and zucchini.
- Leftovers can be stored in a refrigerator in an airtight container for up to 4 days.
- Instead of goat cheese, you can even use cream cheese in the recipe.
- Potato cauliflower gratin can be made ahead of time and baked just before serving.
- Love a cheesy and creamy gratin; add an additional ½ cup of sharp cheddar cheese or mozzarella cheese and ½ cup of cream if desired.
- If you are a meat lover, then add diced ham, cooked bacon, or chicken to the recipe.
- A pinch of nutmeg and ½ teaspoon of dry mustard powder will enhance the flavor of the dish.
- You can top the gratin with breadcrumbs for the crispy topping.
Nutrition
Why you'll love cauliflower potato casserole?
- This dinner casserole is vegetarian and gluten-free and can be served as a side dish with any meal.
- The dish is rich, creamy, and cheesy, loaded with flavors from spices.
- You can add any cheese from your pantry to make this gratin.
- A very flexible au gratin recipe where you can combine vegetables of your choice, from cauliflower and potatoes to broccoli, zucchini, brussels sprouts, etc.
- You can make this ahead of time and keep it in the refrigerator. Just bake it before serving. This is best, especially during the holiday season.
Ingredients
Cauliflower: Use a medium-head cauliflower and cut into florets. You can use a bag of pre-washed and pre-cut florets or even frozen cauliflower bites.
Potato: I have used russet potatoes. Want to reduce crabs? You can add broccoli instead.
Goat cheese: This cheese gives a creamy, tangy, and earthy flavor and compliments very well with cauliflower and potatoes. If unavailable, use cream cheese instead.
Cream: To make it rich and holiday special, I have added cream over milk.
Other ingredients: onion, garlic, and spices like coriander, cumin, cayenne, and curry powder are optional but enhance the flavor of your dish.
See the recipe card below for a full list of ingredients and measurements.
How to make cauliflower au gratin with potatoes?
Roast the potato and cauliflower.
Pan-roast the cauliflower florets and diced potatoes until golden brown in color. This will take about 20 minutes.
Saute onion and spices
- In another pan, add cumin seeds, crushed coriander seeds, onions, garlic and saute till translucent.
- Add a can of diced tomatoes and continue sauteing till the water evaporates.
Mix egg, cream, cheese.
In another bowl, add egg, heavy cream, and goat cheese and whisk till combined. Keep this aside.
Bake au gratin
- Once the cauliflower potato mixture cools down, add the onion mixture, goat cheese mixture, cheddar, parmesan cheese, and herbs and mix well.
- Transfer this to a 10-inch greased pan, and finally, dot it with more goat cheese.
- Bake in preheated 375-degree oven for 25-30 minutes.
- Potato cauliflower gratin is ready. Serve warm and enjoy.
Chef tips and variations
- If you want a complete vegetarian version of gratin, skip the egg and add ¼ cup of milk.
- Roasting cauliflower and potato not only adds flavor but also keeps the gartin from getting watery.
- Instead of cauliflower, you can even use broccoli or combine the two for more flavor and color.
- Feel free to add vegetables like Brussels sprouts, spinach, and zucchini.
- Leftovers can be stored in a refrigerator in an airtight container for up to 4 days.
- Instead of goat cheese, you can even use cream cheese in the recipe.
- Potato cauliflower gratin can be made ahead of time and baked just before serving.
- Love a cheesy and creamy gratin; add an additional ½ cup of sharp cheddar cheese or mozzarella cheese and ½ cup of cream if desired.
- If you are a meat lover, then add diced ham, cooked bacon, or chicken to the recipe.
- A pinch of nutmeg and ½ teaspoon of dry mustard powder will enhance the flavor of the dish.
- You can top the gratin with breadcrumbs for the crispy topping.
Recipe FAQs
I generally serve it as a vegetarian main dish, along with a slice of homemade toasted baguette. But you can serve it as a side with Thanksgiving turkey, Christmas chicken roast, beef tenderloin, and pan-seared fish. Another favorite pairing for gartin is a fresh salad recipe.
The difference is whether cheese is used or not in the recipe. Au gratin potatoes use grated cheese, and scalloped potatoes use heavy cream or milk. I always like to add both of them to my recipe to make it creamy and cheesy & for dinner like Thanksgiving or Christmas special.
More dinner casserole recipes
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Note: We originally posted this potato cauliflower gratin recipe in Nov 2018 partnered with Montchevre for Thanksgiving and Christmas dinner. It has now been modified in Nov 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Bevyn Cassidy
I love the use of goat cheese! It adds so much flavour and tastes so good!
Karin
Unreal! All my favorites in one dish. Saving this yummy recipe.
Lindsay | Paperclips and Pacis
This recipe sounds incredible! I love goat cheese!