1 Video | Photo: Golden Potato and Cauliflower Gratin Recipe
Ingredients
- 2 cups creme fraiche
- 1/2 cup whipping cream
- 3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 4 cups fresh cauliflower, cut into mini florets
Directions
Place the oven rack in center of oven and preheat to 400 degrees F.
In a medium bowl, whisk creme fraiche and whipping cream until combined.
In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!
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By Elaine Grana
on December 13, 2012
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I give this recipe no star. I guess when you have to keep your recipes to 5 ingredients; it really limits the flavors and quality of the dishes you are creating. This sounded like it was not going to work from the beginning because there is nothing here to bind it together. It was very bland and uninteresting to me. Salt does not constitute a flavor to me. The addition of thyme was a small creep towards being flavorful. It was soupy and needed the addition of cheese to pull it together. I looked up other gratins on the Food Network site and all the gratins include parmesan cheese in the recipes. I will make mashed this mesh up and make mashed potatoes/cauliflower out of it. If you want to make a gratin, go to another chef’s recipe!
By bubcrash
Los Angeles, CA
on November 21, 2012
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Excellent!! looked good, tasted even better. I was a bit worried when I didn't find creme fraiche at my local market. I quickly googled substitutes for it and it gave me 'crema mexicana' among other things. So i bought it and mixed it with the whipping cream. The dairy part of this recipe wasn't thick like Claire's so I wasn't able to dollop. Very watery. Everything else was the same. Into the oven it went. I read reviews after it was in the oven. Got some pointers from users. Baked it for 1 hour at 400F instead of lowering temp to 350. At halfway point, I added some romano cheese on top. It was very bubbly while baking so I was worried it would bubble over and make a mess. It didn't. The ROmano gave it a nice salty tang to it. I tested it of course to make sure potatoes were cooked through. I think the watery mexican cream and whipping cream helped it cook faster/better. Took it out, cooled, and served it with Shake-and-Bake pork chops. My partner and I loved it.
By Chef Sheem
San Antonio, TX
on February 15, 2012
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I made this for a romantic Valentine's dinner for my hubby - although he doesn't like cauliflower. :( I halved the recipe & it worked out perfectly. I did add a little cheese on top & once I lowered the temp I topped off with Panko breadcrumbs to give it a little crunch. It was delicious!! It was an elegant potato dish to compliment my pork medallions with cherry port wine sauce & slender organic honey glazed carrots. I will definitely make it again!! Thanks Claire!
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