- 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
- Preheat oven to 375F. Prepare a 9×12 inch gratin dish by greasing with butter.
- 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.
- In a bowl, toss all the cheese together until well combined.
- 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).
- Add the milk so that it reaches the top layer (about 1½ cups), then dot the butter over the top.
- Bake for an hour or until golden and bubbly.
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