Mashed Potato and Cauliflower Gratin Recipe

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Ingredients:

Serving

2 lb russet ( baking) potatoes, peeled and cut into 1-inch pieces
salt
1 1/4 cups whole milk, divided
1 stick (8 tbsp) unsalted butter, divided
4 oz coarsely grated italian fontina or gruyere (about 1 cup packed)
1/4 tsp freshly ground black pepper
1 (2- to 2 1/2-lb) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
3 garlic cloves, peeled and smashed
3/4 to 1 cup grated parmigiano-reggiano, divided

Directions:

Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons 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 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons 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 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (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.
Cooks' notes: Potato and cauliflower mixture, without final melted butter and cheese topping, can be made 2 days ahead and chilled, covered. Bring to room temperature, then bake and broil with topping. Recipe can be halved and baked in a 2-quart flameproof shallow baking dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.17 Kcal (1286 kJ)
Calories from fat	124.48 Kcal
		% Daily Value*
Total Fat	13.83g	21%
Cholesterol	47.64mg	16%
Sodium	323.2mg	13%
Potassium	698.25mg	15%
Total Carbs	26.42g	9%
Sugars	3.34g	13%
Dietary Fiber	2.31g	9%
Protein	18.09g	36%
Vitamin C	9.4mg	16%
Iron	1.2mg	6%
Calcium	147.9mg	15%

Amount Per 100 g
Calories	154.84 Kcal (648 kJ)
Calories from fat	62.75 Kcal
		% Daily Value*
Total Fat	6.97g	21%
Cholesterol	24.02mg	16%
Sodium	162.92mg	13%
Potassium	351.98mg	15%
Total Carbs	13.32g	9%
Sugars	1.69g	13%
Dietary Fiber	1.16g	9%
Protein	9.12g	36%
Vitamin C	4.7mg	16%
Iron	0.6mg	6%
Calcium	74.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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