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Category: Sides

Triple cheese curried cauliflower gratin

Triple cheese curried cauliflower gratin
Ricardo DeAratanha / Los Angeles Times

The phone starts buzzing. It’s 6 a.m. Who is texting this early? The message reads: “12-pound bird. What temp? Stuffing in or out?” It is Thanksgiving, I realize. For the next several hours, my phone turns in to the de ... Read more

Total time: 3½ to 4 hours | Serves 12
Note: Vadouvan can be found at major grocery store chains including Ralph's. Fresh curry leaves can be found online and at Indian grocery stores.
  • 3 cups heavy cream
  • ¼ cup vadouvan
  • ½ ounce finely chopped fresh curry leaves
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 6 ounces Cantal or Fontina cheese, shredded
  • 6 ounces Emmental cheese, shredded
  • 2½ ounces freshly grated Parmigiano-Reggiano cheese
  • Extra-virgin olive oil, for brushing
  • 2½ pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1 large head of cauliflower, about 2½ pounds, halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
  • 1 large white onion, very thinly sliced

Step 1In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse. Season the cream with 1 teaspoon salt and ½ teaspoon white pepper, or to taste.

Step 2Heat the oven to 350 degrees. In a bowl, mix together all three cheeses. Lightly brush a 5½-quart enameled cast-iron casserole with olive oil. Arrange one slightly overlapping layer of potatoes in the casserole dish, followed by a layer of the cauliflower (including the crumbles). Scatter some of the onion on top and sprinkle with ¾ cup of the cheese. Drizzle with ½ cup of the vadouvan cream. Repeat layering 3 more times with the remaining potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture over the top.

Step 3Cover with foil and poke a few holes in it. Bake the gratin until tender, about 1½ hours. Uncover and cook until the cream has been absorbed and the gratin is golden brown on top, 30 to 60 minutes longer. Transfer to a rack and let stand for 20 minutes before serving.

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