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Recipe card
Why you’ll love cauliflower potato casserole?
Ingredients
Cauliflower: Use a medium-head cauliflower and cut into florets. You can use a bag of pre-washed and pre-cut florets or even frozen cauliflower bites. Potato: I have used russet potatoes. Want to reduce crabs? You can add broccoli instead. Goat cheese: This cheese gives a creamy, tangy, and earthy flavor and compliments very well with cauliflower and potatoes. If unavailable, use cream cheese instead. Cream: To make it rich and holiday special, I have added cream over milk. Other ingredients: onion, garlic, and spices like coriander, cumin, cayenne, and curry powder are optional but enhance the flavor of your dish. See the recipe card below for a full list of ingredients and measurements.
How to make cauliflower au gratin with potatoes?
Roast the potato and cauliflower.
Pan-roast the cauliflower florets and diced potatoes until golden brown in color. This will take about 20 minutes.
Saute onion and spices
In another pan, add cumin seeds, crushed coriander seeds, onions, garlic and saute till translucent. Add a can of diced tomatoes and continue sauteing till the water evaporates.
Mix egg, cream, cheese.
In another bowl, add egg, heavy cream, and goat cheese and whisk till combined. Keep this aside.
Bake au gratin
Once the cauliflower potato mixture cools down, add the onion mixture, goat cheese mixture, cheddar, parmesan cheese, and herbs and mix well. Transfer this to a 10-inch greased pan, and finally, dot it with more goat cheese. Bake in preheated 375-degree oven for 25-30 minutes. Potato cauliflower gratin is ready. Serve warm and enjoy.
Chef tips and variations
If you want a complete vegetarian version of gratin, skip the egg and add ¼ cup of milk. Roasting cauliflower and potato not only adds flavor but also keeps the gartin from getting watery. Instead of cauliflower, you can even use broccoli or combine the two for more flavor and color. Feel free to add vegetables like Brussels sprouts, spinach, and zucchini. Leftovers can be stored in a refrigerator in an airtight container for up to 4 days. Instead of goat cheese, you can even use cream cheese in the recipe. Potato cauliflower gratin can be made ahead of time and baked just before serving. Love a cheesy and creamy gratin; add an additional ½ cup of sharp cheddar cheese or mozzarella cheese and ½ cup of cream if desired. If you are a meat lover, then add diced ham, cooked bacon, or chicken to the recipe. A pinch of nutmeg and ½ teaspoon of dry mustard powder will enhance the flavor of the dish. You can top the gratin with breadcrumbs for the crispy topping.
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