Credit: The Weeknight Cook by Williams-Sonoma
Heavy cream- 2 cups
Garlic- 3 cloves, crushed
Fresh thyme- 2 sprigs
Salt and freshly ground pepper
Cauliflower-1 head, separated into florets
Yukon gold potatoes- 2 lb, peeled and thinly sliced
Gruyere cheese- 2 cups, shredded
Parmesan cheese- 1 cup, freshly grated
Fresh bread crumbs
- Cook the cauliflower~
Preheat the oven to 400°F. Butter a 2 qt. baking dish. In a saucepan over high heat, combine the cream, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon 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, 8-10 minutes. Remove the garlic and thyme and discard.
- Assemble and bake the gratin~
Layer the potatoes in the prepared dish and sprinkle evenly with ½ cup each of the Gruyere and Parmesan 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.
Makes 4-6 servings.