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Potato and Cauliflower Gratin (D, KLP)
Source: Peter Aiken
Serves: 4

1/2 large head cauliflower
1 large russet potato
2 tablespoons softened butter
1/4 cup heavy cream
Salt
Pepper

Peel the potato, cut into chunks, and simmer until soft. Cut the cauliflower into similar size pieces and simmer until soft.

Combine vegetables with other ingredients in a food processor and process until smooth.

Place in a greased souffle dish or other casserole and bake at 375°F until heated through and lightly browned on top.

Optional:
Top with grated cheese before baking.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A