Mashed Potato and Cauliflower Gratin

Ingredients for Mashed Potato and Cauliflower Gratin

• 900g russet (baking) potatoes, peeled and cut into 1-inch pieces

• Sel

• 300ml whole milk, divided

• 1 stick (8 tablespoons ) unsalted butter, divided

• 110g coarsely grated Italian Fontina or Gruyère (about 150g packed)

• 1/4 cuillère à café de poivre noir fraîchement moulu

• 1 (2- to 1.1kg) head cauliflower, cut into 1 1/2-inch pieces, including stems and core

• 3 garlic cloves, peeled and smashed

• 110 to 150g grated Parmigiano-Reggiano, divided

Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2.4L ). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

While potatoes are boiling, heat 180ml milk and 45ml butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.

Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.

Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.

Drain cauliflower in a colander and pulse with remaining 120ml milk, 120ml Parmigiano-Reggiano, and 45ml butter in a food processor until it's a chunky purée.

Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).

Heat oven to 218°C with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 60 to 120ml Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.

Turn on grill and grill 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.