- 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
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).