Cauliflower Gratin

This creamy gratin is topped with butter panko crumbs, Gruyere cheese, and herbs de Provence.

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4.5 by 6 people

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  • Makes: 8 servings
  • Hands On: 10 mins
  • Total Time: 1 hr 15 mins

Cauliflower Gratin

Directions

  1. Preheat oven to 425 degrees F. Arrange potatoes in the bottom of a 2-quart au gratin or baking dish. In a small bowl stir together the cream, 1 teaspoon of the herbes de Provence, and 1 teaspoon of the salt; pour over potatoes. Sprinkle potato layer with 1/2 cup of the cheese. Top with cauliflower slices and any pieces that break off, shallots, and remaining salt. Cover with foil; bake 40 minutes.
  2. Meanwhile, stir together the remaining cheese, panko, remaining herbes de Provence, and butter. Uncover cauliflower; sprinkle with panko mixture. Bake, uncovered, 15 minutes more or until golden. Remove; let stand 10 to 15 minutes before serving. Sprinkle with thyme and lemon zest.

From the Test Kitchen

*

If desired, substitute 8 ounces Japanese eggplant, trimmed and sliced, for the potatoes.

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Nutrition Facts (Cauliflower Gratin)

  • Per serving:
  • 310 kcal ,
  • 24 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 82 mg chol. ,
  • 374 mg sodium ,
  • 16 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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Reviews (1)

6 Ratings
785 Days Ago
I made this for the time exactly as the recipe called for. Delicious!!Although I now know that herbs de Provence is nothing more than Italian seasoning.Still, this is definitely a keeper!

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