City Palate

The Entertaining Issue - November December 2017

Petite's Cauliflower and Potato Gratin
Sept/Oct 2010

Jared Alvey likes to serves this rustic autumn dish with mustard-coated roasted pork loin.

2 garlic cloves, crushed

1 c. whipping cream

1/2 c. sour cream

3 shallots, thinly sliced

1 sprig thyme, leaves only

3 large Yukon Gold or other yellow-fleshed potatoes

1 head cauliflower

1/2 c. grated gruyère cheese

bread crumbs or crushed Ritz crackers for topping

salt and pepper

Preheat oven to 375°F. Grease a casserole dish with butter. Combine garlic, whipping cream, sour cream, shallots and thyme in a bowl. Peel and thinly slice the potatoes on a mandolin. Core and thinly slice the cauliflower on a mandolin. Add half the cream mixture to the potatoes and half to the cauliflower. Layer the casserole dish with alternating potato and cauliflower layers, seasoning each layer with salt and pepper. Pour the remaining liquid in the bowl over the top of the gratin, sprinkle with cheese and bread crumbs or cracker crumbs to cover. Cover with tin foil and bake for 20 to 25 minutes. Remove tinfoil and bake until the top is golden brown. Let rest for 15 minutes before serving. Serves 6 generously.