Potato-Gruyère Gratin
Nb persons: 12
Yield:
Preparation time: 20
Total time: 1 hour 10 min
Source: Good Housekeeping
| This classic French side dish is a natural accompaniment to prime rib or any other roasted meat. | |
| 1 head | cauliflower, small, 1 1/4-pound |
| 1.5 pound(s) | Yukon gold potatoes, peeled and very thinly sliced |
| 3 cup(s) | non-fat milk, or whole milk |
| .25 cup(s) | water |
| 2 tablespoon(s) | whole wheat flour |
| .25 teaspoon(s) | freshly grated nutmeg |
| 3 ounce(s) | Gruyère cheese, shredded, (1 1/4 cup) |
| Salt | |
Directions
Preheat oven to 350 degrees F. Grease shallow 3-quart ceramic baking dish.
Heat 4-quart covered saucepan of salted water to boiling on high. Cut cauliflower in quarters; remove and discard core. Thinly slice cauliflower; boil 3 minutes or until just tender. Drain.
In 12-inch skillet, heat potatoes and milk on medium-high just until boiling, stirring occasionally. Reduce heat to medium-low and simmer 7 to 10 minutes or until potatoes are just tender, gently stirring occasionally.
Meanwhile, in small bowl, stir water and cornstarch until cornstarch dissolves. Stir into potato mixture and simmer 3 minutes or until mixture thickens. Stir in cauliflower, nutmeg, half of Gruyère, and 1/2 teaspoon salt.
Transfer half of potato mixture to prepared dish, spreading in even layer. Sprinkle with remaining Gruyère, then spread remaining potato mixture evenly over top of cheese.
Bake 30 to 35 minutes or until potatoes and cauliflower are tender when pierced with knife. Let gratin stand 15 minutes before serving.
Tips & Techniques
If you like your gratin a little more browned on top, broil it for a minute before serving.
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