This dish has 1 lb of potatoes, a head of cauliflower, cherry tomatoes, with a sauce that has leeks, garlic, 2 tbsp butter, 3 tbsp flour, 1 1/2 cups of milk, cheese, 1/4 tsp of paprika, a pinch of nutmeg and parsley in it.
Cauliflower, Potato and Tomato Gratin
Ingredients:
1 pound potatoes
1 head of cauliflower
12 cherry tomatoes
1 medium leek
1 garlic clove
2 tbsp butter
3 tbsp flour
1 1/2 cup of milk
5 oz grated cheese
1/4 tsp paprika powder
flat-leaf parsley
nutmeg
Directions:
Cut the cauliflower into small florets and boil them in lightly water for about 10 minutes.
Peel, wash and cube the potatoes and boil them in water for 10 minutes as well.
Wash and cut a leek in half-rings. Discard the dark green parts.
Grate or finely mince the garlic.
Wash, dry and finely chop a good handful of flat-leaf parsley.
Grate some aged cheese.
Add some cherry tomatoes.
Making the cheese sauce first. Melt the butter and cook the leeks for 2 minutes before adding the garlic.
Add 3 heaping tbsp flour and cook for 2 minutes to neutralize the rawness. Pour in the milk until you have a consistency you like—for me that’s usually the full 1 1/2 cup—and simmer the sauce for a minute or two/three. Season 1/4 tsp sweet paprika powder, a hint of nutmeg and melt in half the grated cheese.
Turn off the heat and stir in the flat-leaf parsley.
In the mean time the potatoes and cauliflower will be done. Drain them and put the cauliflower in a casserole, top with the cherry tomatoes and finish with the potatoes.
Drizzle the sauce all over. This looks good enough to eat without the casserole ever having seen the oven. I’m a sucker for saucy casseroles.
Top the gratin with the remaining cheese.
Bake the gratin in a preheated oven at 350F (180C) for 25 to 30 minutes. Until bubbly hot and golden brown. Garnish with a little extra parsley.
http://www.kayotic.nl/blog/cauliflower-potato-and-tomato-gratin
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