Potato & Cauliflower Casserole (Kartoffel & Blumenkohl Gratin)
Serves 10-12
Ingredients
1-1/2 pounds small Yukon Gold potatoes, peeled
Salt
1 large head cauliflower, cut into florets
3 TB unsalted butter, at room temperature
1/2 cup sour cream
1/2 cup milk
1 cup shredded Gruyere cheese
Freshly ground white pepper
1/4 cup dry bread crumbs
1 tsp Hungarian paprika
Directions
Preheat oven to 350F
Place the potatoes in a large saucepan and cover with cold water. Season lightly with salt and bring to a boil over high heat. Reduce the heat to medium and simmer until just tender, about 10 to 15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil over high heat, toss in the cauliflower, and boil until the florets are very soft, about 10 to 15 minutes.
Drain the potatoes and cauliflower and combine in a large bowl. Add the butter, sour cream, milk, and cheese, mash until smooth, and season with salt and pepper. Pour into a large buttered baking dish or casserole and sprinkle evenly with bread crumbs and paprika. Bake until golden brown and bubbly, about 30 minutes, and serve hot.
Recipe courtesy of Black Forest Cuisine by Walter Staib
Serves 10-12
Ingredients
1-1/2 pounds small Yukon Gold potatoes, peeled
Salt
1 large head cauliflower, cut into florets
3 TB unsalted butter, at room temperature
1/2 cup sour cream
1/2 cup milk
1 cup shredded Gruyere cheese
Freshly ground white pepper
1/4 cup dry bread crumbs
1 tsp Hungarian paprika
Directions
Preheat oven to 350F
Place the potatoes in a large saucepan and cover with cold water. Season lightly with salt and bring to a boil over high heat. Reduce the heat to medium and simmer until just tender, about 10 to 15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil over high heat, toss in the cauliflower, and boil until the florets are very soft, about 10 to 15 minutes.
Drain the potatoes and cauliflower and combine in a large bowl. Add the butter, sour cream, milk, and cheese, mash until smooth, and season with salt and pepper. Pour into a large buttered baking dish or casserole and sprinkle evenly with bread crumbs and paprika. Bake until golden brown and bubbly, about 30 minutes, and serve hot.
Recipe courtesy of Black Forest Cuisine by Walter Staib
