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

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 24 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 82 mg cholesterol; 374 mg sodium. 433 mg potassium; 16 g carbohydrates; 2 g fiber; 3 g sugar; 8 g protein; 0 g trans fatty acid; 858 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 225 mg calcium; 1 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
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!