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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato-Cauliflower Gratin

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Potato-Cauliflower Gratin Empty Potato-Cauliflower Gratin

    Post by Lobo Sun 24 Jan 2016, 1:27 am

    Potato-Cauliflower Gratin Img67l
    Potato-Cauliflower Gratin
    Potato-Cauliflower Gratin Translucent
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 6
    To slice potatoes thinly, use the slicer attachment on your food processor. Or, use a mandoline to achieve a similar result.






    • 90

    Ingredients:


    • 2 cups heavy cream
    • 3 garlic cloves, crushed
    • 2 fresh thyme sprigs
    • 1 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 1 small head cauliflower, separated into florets
    • 2 lb. Yukon Gold potatoes, peeled and thinly sliced
    • 2 cups shredded Gruyère cheese
    • 1 cup grated Parmigiano-Reggiano cheese
    • 1/4 cup fresh bread crumbs

    Directions:

    Cook the cauliflower
    Preheat an oven to 400ºF. Butter a 2-quart baking dish.

    In a saucepan over high heat, combine the cream, garlic, thyme, salt and pepper. Bring to a boil, add the cauliflower, reduce the heat to low, and simmer until the cauliflower is just tender and the sauce has thickened, 8 to 10 minutes. Remove the garlic and thyme and discard.

    Assemble and bake the gratin
    Layer the potatoes in the prepared dish and sprinkle evenly with 1/2 cup each of the Gruyère and Parmigiano-Reggiano cheeses. Using a slotted spoon, remove the cauliflower from the sauce and arrange in the dish. Top with the remaining cheeses. Pour the sauce evenly over the vegetables and sprinkle with the bread crumbs. Bake until the potatoes are just tender and the top is golden brown about 30 minutes. Let cool for about 5 minutes before serving. Serves 4 to 6.

    Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

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