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January 16, 2009

Potato-Cauliflower Gratin

Filed under: Side Dishes, Vegetables — Tags: — bettylou79 @ 2:12 pm

This is yet another successful recipe from my new Williams-Sonoma Food Made Fast: One Pot cookbook.  I promise to make more recipes from my other cookbooks!  I saw this recipe and knew that I wanted to try it because I haven’t had cauliflower in a long time.  I was in luck because cauliflower was on sale at the grocery store too.  This recipe was quite easy to put together once you’re done prepping the potatoes and cauliflower.

This turned out delicious too.  My husband and I would have had seconds but we were so full from the rest of our dinner!  I strongly suggest you make this for your next gathering or your family.  We have leftovers!  Enjoy!


Potato-Cauliflower Gratin

source:  Williams-Sonoma Food Made Fast: One Pot


2 cups Heavy (double) cream

3 cloves garlic, smashed

2 sprigs fresh Thyme

salt and pepper

1 small head Cauliflower, separated into florets

2 lbs Yukon gold potatoes, peeled and thinly sliced

2 cups Gruyere cheese, shredded

1 cup Parmesan cheese, freshly grated

1/4 cup Fresh Bread Crumbs


Preheat the oven to 400 degrees.  Butter a 2-qt baking dish.  In a saucepan over high heat, combing the cream, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.  Bring to a boil, add the cauliflower, reduce the heat to low,  and simmer until the cauliflower is just tender and the sauce has thickened, 8-10 minutes.  Remove the garlic and thyme and discard.

Layer the potatoes in the prepared dish and sprinkle evenly with 1/2 cup each of the Gruyere and Parmesan cheeses.  Using a slotted spoon, remove the cauliflower from the sauce and arrange in the dish.  Top with the remaining cheeses.  Pour the sauce evenly over the vegetables and sprinkle with the bread crumbs.  Bake until the potatoes are just tender and the top is golden brown, about 30 minutes.  Let it cool about 5 minutes before serving.



Healthy Banana-Blueberry Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 1:17 pm

Sometimes I think I should change the name of this blog to incorporate all the muffins that I make!  I will admit that I do want a muffin cookbook.  I know they are out there!!  Just go check out like I just did!  Oh goodness!  It is so overwhelming!

I saw this recipe in my new issue of Everyday Food.  I think the idea of both banana and blueberry together is what sold me.  I just so happened to have 3 bananas in my refrigerator who were not so appetizing and I also have several frozen bags of blueberries in my freezer.  Eureka!  I made these muffins for breakfast this weekend.  I did make a few changes as you will see in red below.  Also, the recipe says that it yields a dozen muffins but I ended up with 16.  That was okay with me because I froze about 6 of them for breakfasts later.  My freezer is being taken over by muffins in case you were curious!  Enjoy!


Healthy Banana-Blueberry Muffins

source: Everyday Food magazine


  • 1 cup whole-wheat flour (spooned and leveled) (I used AP flour)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup wheat germ (I used AP flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 2 ripe bananas (about 1 pound)
  • 1/3 cup reduced-fat (2 percent) milk
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen blueberries


  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

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