Potato-Cauliflower & Leek AuGratin

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Potato-Cauliflower & Leek AuGratinIngredients

  • 3 lbs russet potatoes, peeled and thinly sliced
  • 1 head of cauliflower, cored and broken into smaller florets
  • 2 quart milk
  • 1 bay leaf
  • 3-4 sprigs of fresh thyme
  • 3 garlic cloves, thinly sliced
  • 6 leeks, washed, trimmed, and thinly sliced
  • 2 tsp kosher salt
  • 1 cup grated smoked Gouda cheese
  • 1 cups grated Gruyere cheese
  • 1 cup grated Parmesan cheese
  • Pepper
  • Grated nutmeg
  • 2 tbsp butter

 

Potato-Cauliflower Leek AuGrtinInstructions

  1. Preheat oven to 375F. Prepare a 9×12 inch gratin dish by greasing with butter.
  2. In a large pot, add the potatoes, cauliflower, milk, bay leaf, fresh thyme, sliced garlic, leeks, and salt.  Gradually bring to a boil, and simmer until the potatoes & cauliflower are fork tender (but not falling apart). Remove the bay leaf and thyme branches, and drain, reserving the milk.
  3. In a bowl, toss all the cheese together until well combined.
  4. On the bottom of the gratin dish, arrange a layer of the potato/cauliflower/leek/garlic mixture, sprinkle with a little pepper and nutmeg, then cover with a handful of the cheese mixture. Repeat layers until all the potatoes and cheese have been used (ending with the cheese on top).
  5. Add the milk so that it reaches the top layer (about 1½ cups), then dot the butter over the top.
  6. Bake for an hour or until golden and bubbly.

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