Golden Potato and Cauliflower Gratin
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 46
- Sodium
- 755
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 50 min
Ingredients
2 cups creme fraiche
1/2 cup whipping cream
3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
Coarse kosher salt and freshly ground black pepper
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
4 cups fresh cauliflower, cut into mini florets
Directions
- Place the oven rack in center of oven and preheat to 400 degrees F.
- In a medium bowl, whisk creme fraiche and whipping cream until combined.
- In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
- Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
- Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!