Cauliflower & Potato Gratin
Cauliflower and Potato Gratin
5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total Time 1 hour
Servings: 8
This mashed potatoes and cauliflower gratin recipe is a tasty twist on an everyday side dish! If you're lacking inspiration, you'd better start smashing since this side is absolutely smashing!

Nutrition: per serving



  • 1 kg Potatoes Russet
  • Salt to taste
  • 300 ml Milk
  • 8 tbsp Butter Unsalted
  • 100 grams Italian Fontina or Gruyère Coarsely grated
  • 1 tsp Black Pepper
  • 1 Cauliflower Cut into small pieces including stems and core
  • 3 cloves Garlic
  • 100 g Cheese Parmesan


  • Put the potatoes and 2 tsp of salt in a large saucepan and generously cover with cold water.
  • Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  • While potatoes are boiling, heat 200ml milk and the 3 tbsp butter in a small saucepan until butter is melted and milk is hot but not boiling. Remove from heat and keep warm, covered.
  • Drain the potatoes well in a sieve or colander and return to hot saucepan.
  • Add the milk mixture, Fontina or Gruyère, and black 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 the cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
  • Drain cauliflower in a colander and pulse with remaining 100ml milk, 50g parmesan cheese, and the remaining 3 tbsp 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 baking dish (not glass).
  • Heat oven to 425°F with rack in middle. Melt the remaining 2 tbsp butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 50g parmesan cheese (to taste).
  • Bake until potato mixture bubbles around edges, about 20 minutes.
  • Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

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