Potato-Cauliflower Gratin

Name: Potato-Cauliflower Gratin
Yield: Makes 4–6 Servings
Cuisine: France
Ingredients: Heavy (double) cream, 2 cups (16 fl oz/500 ml); Garlic, 3 cloves, crushed; Fresh thyme, 2 sprigs; Salt and freshly ground pepper; Cauliflower, 1 small head, separated into florets; Yukon gold potatoes, 2 lb (1 kg), peeled and thinly sliced; Gruyère cheese, 2 cups (8 oz/250 g) shredded; Parmesan cheese, 1 cup (4 oz/125 g) freshly grated; Fresh bread crumbs, ¼ cup (½ oz/15 g) (see tip)

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Heavy (double) cream, 2 cups (16 fl oz/500 ml)
Garlic, <

Europe
France
Dinner
Side dish
Vegetarian
Mediterranean

Method

Cook the cauliflower

Preheat the oven to 400°F(200°C). Butter a 2-qt (2-