Cauliflower and Sweet Potato Gratin
Wow. This is definitely one of my favourite ways to eat cauliflower. I am fortunate to live near North America’s largest outdoor market Marche Jean – Talon, where you can get the freshest vegetables and fruits almost all year round, so when I see a huge, snow white cauliflower, my mind goes to this dish automatically. This gratin is a serious side dish, it’s creamy, a little crunchy, and the sweet potato dots through the white mixture like little jewels. I usually eat this on it’s own, curled up with a glass of red wine, but you could serve it with just about anything, just don’t be surprised if it becomes the highlight of your meal.
Serves 4 medium portions or 6 small portions
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
1 bay leaf
1 clove garlic (crushed)
1/2 cup grated Gruyere cheese
1/2 cup sharp cheddar
Pinch of nutmeg
Salt and pepper
1/2 lb. cauliflower (cut into bite sized florets)
1/2 lb. sweet potato (peeled and cut into bite sized cubes)
1/3 cup breadcrumbs
1/4 cup parmesan cheese
preheat oven to 400 degrees F
For the Sauce
In a sauce pan melt the butter and whisk in the flour, cook until the mixture is foaming but still white, do not brown.
Slowly pour in the milk, whisking constantly. Add the garlic and bay leaf and cook for about 10 minutes over low – medium heat.
Strain the sauce to remove the bay leaf and garlic, return the sauce to the pan and add the cheese, nutmeg and season with salt and pepper. Whisk together until smooth.
For the Gratin
In a pot, boil the sweet potato cubes until tender and drain. Repeat with cauliflower.
Toss the vegetables with the sauce and spoon into an oven proof dish. Cover with parmesan and breadcrumbs and slide into the oven.
Bake gratin until the top is browned and the sauce is bubbly.