Cauliflower, potato and creamy cheese sauce. You know its going to be comfort food when you put the three together. This Cauliflower Potato Gratin recipe is right up there in the holy grail of comfort foods!
This is such a simple recipe to make, and with Frozen Cauliflower Florets and frozen diced potatoes at hand, making this Cauliflower Potato Gratin couldn’t be any easier. Can be served for lunch, dinner or indulged in as a midnight snack! Kids and adults alike will love this recipe, and you are sure to be anointed the star of the kitchen!
So without much ado, lets get down to making it.
Cauliflower Potato Gratin
Cauliflower and Potato Gratin Recipe using Frozen Cauliflower Florets and Frozen Potato Dices. Can be served for lunch, dinner or indulged in as a midnight snack!
- 250 grams Frozen Cauliflower Florets (you can use fresh too)
- 250 grams Frozen Diced Potatoes (again, use fresh if you have the time to peel and chop)
For the cheese sauce:
- 50 grams salted butter
- 50 grams all purpose flour (Maida)
- 500 ml milk (2 cups)
- 100 grams Cheddar or processed cheese
- Oregano, Thyme and Basil or Mixed Herbs for seasoning
For the topping
- 1/2 Cup Grated Cheese
- 1/2 Cup Bread Crumbs
- Blanch the diced potatoes in boiling water, taking care that they are cooked al-dente (just cooked with a little hardness remaining). Drain and remove to a bowl. Frozen Diced potatoes are already blanched, and you can skip this step. Blanch the Cauliflower Florets till they are al-dente. Again if you are using Frozen Cauliflower Florets, no need to blanch as they are already blanched and frozen. Add cauliflower florets to the cooked potatoes.
- Now in a heavy bottom pan, melt 50 grams butter and add 50 grams all purpose flour to it.
- Keeping the heat on low, keep stirring the flour till it no longer smells raw. Take care that the flour does not brown. This butter and flour mix is known as 'Roux'.
- Take the pan off the heat and slowly add the milk, stirring all the time and taking care not to form any lumps.
- Bring the pan to boil, and keep stirring so that the roux is completely incorporated in the milk, and the sauce is thick.
- Add the Oregano, Basil, Thyme or Mixed Herbs. Keep Stirring.
- Add 100 grams grated cheddar or processed cheese, and mix well.
- Remove from heat and mix the boiled cauliflower florets and diced potatoes into the cheese sauce.
- Now grease a baking dish with butter, and pour the mixture into it.
- Mix 1/2 cup bread crumbs with 1/2 cup Grated Cheese, and sprinkle on top of the cauliflower potato mixture, till there is a thick layer of cheese and crumbs on top.
- Now, pre-heat your oven to 350 degrees Fahrenheit, and place the baking dish in the oven for 20 minutes.
- Check intermittently to see that the top layer of cheese and crumbs is lightly browned, and the cheese sauce is bubbling.
- Serve with Garlic bread or just by itself!
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