Potato Cauliflower Gratin | Potato Cauliflower Bake
Potato Cauliflower au 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.
Servings: 8 people
Calories: 240kcal
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
Calories: 240kcal | Carbohydrates: 14g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 333mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 47mg | Calcium: 121mg | Iron: 2mg