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Monday, August 22, 2011

Cauliflower and Potato Gratin with Cherry Tomatoes


The cold weather is setting in in some parts of the country and naturally, our bodies seem to be craving richer flavors and baked goods.  Hot soups are coming back on the lunch menus and baked casseroles are bringing back a familiar warmth to our homes.

The other day was a cold, rainy day and I couldn't think of anything else better to make then lasagnas and a gratin; pasta, potatoes and cheese with bread. If my guests weren't going to be comforted by this meal, I would have failed big time!

The following recipe is very easy to make and will fill your home with amazing aromas.









Cauliflower and Potato Gratin with Cherry Tomatoes

- 1 head of Cauliflower, cut in small florettes
- 3 medium sized potatoes, cubed
- 1 handful of cherry tomatoes
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Bechamel sauce
- 25g butter
- 2 cloves of garlic, finely minced
- 25g flour
- 300ml milk
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- Enough grated cheese to lightly cover your dish (1-2 cups grated cheese of your choice)

1. Cook the cauliflower in a pot of boiling water, for 10 minutes and drain well. Repeat this step with the potatoes.  
2. To make the bechamel, melt the butter in a sauce pan and put in the garlic till it starts to sizzle all together. Add the flour to the melted butter and cook this mixture for 1 minute while stirring non stop. Take the pot off the heat and incorporate the milk and 1/2 cup of cheese. Bring to simmer all the time while stirring. 


3. Place the blanched cauliflower in the bottom of a deep gratin dish, then place the tomatoes and then the diced, blanched, potatoes. Cover with the bechamel sauce. 
4. Sprinkle with the rest of the cheese, enough to cover the dish. Place in a 400F oven for 20 minutes or until it bubbles and becomes golden brown on top. Serve right away!


Don't forget to comment on my blogs, the feedback is always appreciated! Thank you! Enjoy!

Alix

2 comments:

  1. I love anything au gratin, and the tomatoes seem like a really nice touch. But I do have one question, how big were your florets because ten minutes seems like an awfull long time to cook cauliflower.

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  2. Dear Amanda, first of all, thanks for the comment. The 10 minutes would probably be more for the potatoes. As for the cauliflower I would probably give it 4-5 minutes, again depending on the size.

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