Cauliflower and potato gratin

Cauliflower and Potato Gratin

Prep time: 25 mins
Cooking time: 60mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 1 cauliflower
• 4 potatoes
• 30g olive oil (béchamel)
• 1/2 litre vegetable/cow's milk (béchamel)
• Salt and pepper
• 1 pinch of nutmeg

Method

Wash the cauliflower, divided into florets, and the peeled potatoes.

Steam the potatoes for 20-25 minutes, depending on their size.

8 minutes before the end of cooking time, add the cauliflower florets to the potatoes.

Preheat the oven to 180°C.

For the béchamel sauce: heat the oil in a saucepan and add the flour all at once. Whisk well. Add the milk a little at a time to avoid lumps, whisking constantly until the mixture thickens and coats the spoon.

Season with salt and pepper and sprinkle with grated nutmeg. Give it a final whisk.

Arrange the cauliflower and chopped potatoes in a gratin dish, cover with the béchamel sauce and sprinkle with the grated Gruyère.

Bake for 30 minutes at 180°C. Serve with a green salad.