Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
10 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°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.

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  • 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.

*

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

Nutrition Facts

310 calories; fat 24g; cholesterol 82mg; saturated fat 15g; carbohydrates 16g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 8g; vitamin a 857.6IU; vitamin c 30.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.3mg; folate 38mcg; vitamin b12 0.4mcg; sodium 374mg; potassium 433mg; calcium 224.5mg; iron 0.8mg.
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