Mashed Potato and Cauliflower Gratin

I'm thinking about making this as an entree, adding some ham and maybe a salad on the side. Was considering adding broccoli with the cauliflower, partly just for the color. Opinions?

• acseligman

• New York City

• 1/20/2023

The recipe worked fine but the dish is ok, not great. I think that pureed cauliflower with milk and garlic is delicious and mashed potatoes with cheese and butter and milk is also delicious but when you add the two together it is less than the sum of the parts. For all of the trouble and the butter and cheese, there are other recipes I would make.Will not make this again.

• Ilyssa

• NY, NY

• 11/20/2021

昨天晚上与客人共进晚餐。每一个one loved it--kept scooping more out of the dish. Followed the recipe---but made it simpler. Just cook the cauliflower with the potatoes. They both mashed fine together. I didn't bother warming the milk. Which I know is heresy, but I don't warm the milk for mashed potatoes either. Just put the veggies back in the pot on the turned off burner which was still warm. Added the milk and butter and mashed away. Added the cheese. Also some hot sauce since it possibly needed a little pizazz. Put in a baking dish. Just dotted butter instead of melting. Also sprinkled paprika on the top. I baked it early in the afternoon and stuck it back for about ten minutes before dinner. Everyone said that it'll be a great Thanksgiving dish

• Zoeb

• Woodglen NJ

• 9/17/2021

Our family loves this dish and these are our go to potatoes for Thanksgiving. I love the fact I can make them one to two days ahead of time and finish on the day. This recipe will continue to grace our table for years to come.

• the_happy_cook

• Washington, DC

• 11/27/2020

Used equal amounts of potato and cauliflower (1.75 #) and Comte. Great flavors. Went well with a beef roast studded with garlic.

• gardener&cook

• San Francisco Bay Area

• 1/13/2020

Fantastic! I made it as written, only substituting Yukon gold potatoes for russet as that's what we had in the pantry.

• christine67

• Wilmington, NC

• 12/26/2018

I have to admit I took a much less labor intensive approach to this. I used a bag of frozen riced cauliflower and a roughly equal amount of potatoes. Since the cauliflower was already riced, I just cooked it until it was tender and then added it and the cheeses to the mashed potatoes. Done this way, it's quick enough for a weeknight, and still very tasty. I used the gruyere and parmesan. I'm even making it again tonight!

• nvsgt

• Napa Valley, CA

• 12/11/2017

Did recipe but left cauliflower not as puréed as recommended- great dish.

• Jwallkerftl

• Wilton Manors, Florida

• 8/31/2017

I made 2/3 this recipe for 2 of us because I had 1 1/2# of potatoes. It is SOOO good! You don't really need to do the potatoes and then the cauliflower. They can both be cooking at the same time. I had fontina and it was perfect for this recipe. I topped it with panko before adding the remaining cheese and didn't do the butter on the top. and I think you could get 6-8 servings from the quantity that I made.

• Anonymous

• Huntington Beach, CA

• 4/24/2017

I enjoyed this because I LOVE all vegetables, and I served this to several others, however no one raved....I used a mixture of fontina and gruyere. And I also roasted some of the cauliflower for extra flavor.

• rahappygirl

• Houston, TX

• 9/7/2016

I made this recipe for Thanksgiving last year and again today to serve with balsamic short ribs for friends tonight. I am surprised by reviews that this dish is bland. I sprung for the $25.00/lb gruyere and hand grated good parmigiano reggiano. I believe a dish is only as good as the ingredients and this dish is fabulous, nutty and flavorful made with quality ingredients. The cauliflower cuts some of the richness of the cheeses. This recipe is a go to comfort food and great alternative to garlic mashed potatoes.

• Anonymous

• Portland, ME

• 4/13/2016

This was a huge hit at a recent dinner party. I used suggestions from earlier reviews - roasted the cauliflower, cooked a rutabaga with the potatoes. Used fontina instead of gruyere - gruyere would have had stronger flavor, but the vegetables were the stars, and the texture provided by the fontina was just right. I put bread crumbs on it, and that bit of crust worked great with the softer vegetables. Definitely making this again.

• tomese

• Louisville, KY

• 3/29/2016

Total comfort food. Preparing it is as fun as eating it, I couldn't stop tasting it during preparation; it was on par with licking a bowel of cake batter. I stuck to the recipe, excellent side dish for any meat. I halfed the recipe and had enough to serve 4 people or 2 people with lots leftover.

• julieannperlmutter

• Burlington VT

• 1/29/2016

This gets one star for one very good reason, it's not very good. Everyone raved about my prime filet and the small roasted carrots from the farmers market. Not one peep about this dish from anyone. No praise means no good and I most certainly will not make it again.

• nelliest

• Palm Springs

• 1/21/2016

With my variation, I will make this again. I roasted the cauliflower flowerets (after adding a small amount of olive oil, salt and pepper) til done in a hot oven; did everything else the same. I was concerned about flavor and texture. This change provided a delicious roasted cauliflower flavor and a nice color (dark roasted specks mixed into the white of the potatoes and cauliflower body.

• bmacmichael

• durham, nc

• 11/27/2015