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Blue Potato, Cauliflower Cream and Sun-dried Tomato Gratin

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients  

  • 1 1/2 Cups cauliflower florets
  • 3/4 Cup whole milk
  • 1 Garlic Clove
  • 1/3 Cup + 2 Tbsp White Cheddar Cheese, grated
  • 4 Blue potatoes
  • 12 sun-dried tomatoes, oil packed or sun-dried and then rehydrated in hot water for 10 minutes, chopped

Instructions 

  • Preheat the oven to 400 degrees.
  • Place the first 3 ingredients in a saucepan, cover and bring to a boil. As soon as it boils, lower the heat to a simmer.
  • Steam the cauliflower for 6-8 minutes, or until fork tender.
  • Place the cauliflower mixture (you may not need to use all of the milk) and 1/3 cup cheese in a food processor and puree until smooth.
  • Slice the potatoes, preferably on a mandolin or by hand into very thin slices.
  • In a buttered 9×5 loaf pan, make a double layer of potatoes (this will use about 20 thin potato slices).
  • Cover with a tablespoon of the chopped sun-dried tomatoes.
  • Make another layer of potatoes.
  • Cover with a thick layer of cauliflower cream.
  • Make a layer of potatoes.
  • Cover with a tablespoon of sundried tomatoes.
  • Make another layer of potatoes.
  • Cover with a thick layer of cauliflower cream.
  • Spinkle the top with cheese and cover the loaf pan with tin foil.
  • Bake for 45 minutes. Uncover and continue to bake 10 more minutes until cheese becomes golden.
  • Throughly cool, cut into 15 rectangles and serve.

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Cholesterol: 5mg | Sodium: 70mg | Fiber: 1g | Sugar: 2g
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