Preparation 25 Min's
Cooking 2 Hour's
My decision to cook this for Christmas day, was that I could save myself having to prepare 2 dishes...Roast potatoes and the Cauliflower Gratin....but alas, it didn't go down well, they weren't too happy with my change, but tough luck I was the cook and I loved it that's all that mattered.!!! I think it was better reheated on boxing day with a little sprinkle of cheese for a nice crust.
- 2 tbsp salted butter
- 1 medium brown onion, diced
- 3 cloves of garlic, roughly chopped
- 5 sprigs thyme
- 2 cups cauliflower florets
- 2 cups thickened cream
- 2 cups full fat milk
- 100g Camembert cheese, cut into large pieces
- 1.3 kg brushed potatoes, peeled and sliced into 1/4cm discs
- Preheat oven to 180 C
- Heat butter in a large saucepan over medium heat and sweat onions, garlic and thyme for 5 Min's stirring often, without colouring the vegetables. Add Cauliflower and cook for 6 Min's stirring often.
- Add the cream and milk and bring to the simmer.
- Add the cheese and stir. Once cheese has melted remove the pan from the heat and discard the thyme stalks.
- Season with salt and pepper to taste and transfer to a blender. Carefully puree the cauliflower cream in batches until the mixture is smooth and creamy, being careful not to overfill the blender as the steam will cause the liquid to overflow. Return the pureed sauce to the saucepan.
- Add the sliced potatoes to the pan of cauliflower cream and stir well to coat.
- Pour 1 cup of the cauliflower cream into a 2 litre baking dish and arrange the potatoes in an even layer over the cream. Pour another cup of cream over the potatoes and repeat layering until the baking dish is full.
- Cover the baking dish with foil and place on a baking tray. Bake for 1 1/2 hrs or until a knife can easily be inserted into the potatoes.
- Remove the gratin from the oven and increase the temperature to 200C. Remove the foil and bake for an additional 15 Min's or until the top is golden brown and bubbling. Let stand at room temperature for 5 minutes before serving.