Creamy potato-cauliflower gratin with Gruyère
<600 Calories, Vegetarian, Soy-Free, Gluten-Free Friendly
4 Servings, 190 Calories/Serving
Steal the show at your holiday table with this ooey gooey, cheesy gratin. Get all the richness of potatoes and cream, plus all the goodness that comes with eating cauliflower. Balance, right?
Ingredients: ½ head organic cauliflower, 2 organic russet or other white potatoes (about ¾ pound total), 1 organic yellow onion, Gratin sauce base (Sunbasket vegetable stock - organic heavy cream - organic roasted garlic - dried thyme), ⅓ cup shredded Gruyère
Instructions
1
Prep the ingredients
Heat the oven to 425°F.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then crosswise into ⅛-inch-thick half-moons.
- Peel and thinly slice enough onion to measure ½ cup.
2
Heat the sauce and assemble the gratin
In a small sauce pot, bring the gratin sauce base to a boil. In a baking dish, toss together the cauliflower, potatoes, and onion; season generously with salt and pepper. Carefully pour the gratin sauce base over the vegetables, stirring to coat. Cover with a lid or tightly with foil.
3
Bake the gratin
Bake until the vegetables are tender, 25 to 30 minutes. Remove from the oven and uncover the dish. Stir the vegetables and sprinkle with the Gruyère. Increase the oven temperature to 500°F and continue baking uncovered until lightly browned on top and the Gruyère has melted, 10 to 12 minutes.
4
Serve
Serve the gratin in the baking dish and invite everyone to serve themselves.
Chef’s Tips
If you don’t have a lid for your baking dish, for a tighter seal, place a sheet pan on top of the baking dish after covering with foil. Oven temperatures and cooking times may vary. To avoid over browning, keep an eye on the gratin after you uncover the dish and increase the oven temperature.
Kids Can!
- Peel and measure the onion.
- Scrub the potatoes.
- Measure the onion.
- Measure the vegetable broth.
- Mash the roasted garlic.
- Toss the vegetables in the baking dish.
Contains: Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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