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!
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.