Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes, peeled and sliced thinly (about 1/8 inch)
  • 4 cups Fresh Cauliflower Florets
  • 1 cup Low-Fat Milk (1% or Skim)
  • 1/2 cup Low-Sodium Chicken or Vegetable Broth
  • 2 cloves Garlic
  • 1 tsp Fresh Thyme Leaves
  • Pinch of Nutmeg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Sharp White Cheddar Cheese, grated
  • 1/4 cup Parmesan Cheese, freshly grated
  • Butter or Olive Oil Spray for greasing

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Slice potatoes evenly thin. Place slices in a large bowl of cold water while preparing the sauce, then drain thoroughly and pat dry just before layering.
  3. Steam or boil the cauliflower florets until fork-tender. Drain well.
  4. In a blender, combine the cooked cauliflower, milk, broth, garlic, thyme, nutmeg, salt, and pepper. Blend until completely smooth and creamy.
  5. Return the blended mixture to a saucepan over low heat. Stir in the 1 cup of Cheddar cheese until melted and fully incorporated. Keep the sauce warm.
  6. Begin layering: Arrange one-third of the potato slices neatly in an overlapping layer across the bottom of the dish. Season lightly with a tiny pinch of salt and pepper.
  7. Pour one-third of the warm cauliflower sauce evenly over the potatoes. Repeat the layering process twice more (Potatoes, seasoning, sauce) until all ingredients are used, finishing with a final layer of sauce.
  8. Cover the dish tightly with foil and bake for 45 minutes to steam the potatoes.
  9. Remove the foil. Sprinkle the top evenly with the reserved Parmesan cheese. Return to the oven, uncovered, for another 15–20 minutes, until the top is deeply golden brown and potatoes are tender.
  10. Let the gratin rest on the counter for 10 minutes before slicing and serving.