pat's Recipe

Potato-Gruyere Gratin

Category: Gratins

1 head(s) (small, 1 1/4-pound) cauliflower
1 1/2 pound(s) Yukon gold potatoes, peeled and very thinly sliced
3 cup(s) whole milk
1/4 cup(s) water
2 tablespoon(s) cornstarch
1/4 teaspoon(s) freshly grated nutmeg
3 ounce(s) Gruyere cheese, shredded (1 1/4 cup)
Salt

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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 Gruyere, and 1/2 teaspoon salt.
Transfer half of potato mixture to prepared dish, spreading in even layer. Sprinkle with remaining Gruyere, 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.
Serves 12.