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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

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.

Top with grated cheese before baking.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A