Gratin de Chou Fleur et de Pommes de Terre

Ingredients

• Cauliflower (1 medium, cut into florets)
• Potatoes (4 medium, peeled and thinly sliced)
• Unsalted butter (2 tablespoons)
• Garlic (2 cloves, minced)
• All-purpose flour (2 tablespoons)
• Heavy cream (1 cup)
• Grated cheese (Gruyère or Cheddar) (1 1/2 cups, divided)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large pot of boiling salted water, blanch the cauliflower florets and sliced potatoes for about 5 minutes until just tender. Drain and set aside.
3. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Sprinkle the flour into the skillet, stirring constantly for about 2 minutes to create a roux.
5. Gradually whisk in the heavy cream, continuing to stir until the mixture thickens and becomes creamy.
6. Remove the skillet from heat and stir in half of the grated cheese until it melts smoothly. Season the sauce with salt and pepper to taste.
7. In a greased baking dish, layer half of the blanched cauliflower and potato mixture. Pour a portion of the cheese sauce over the top.
8. Repeat the layering process with the remaining vegetables and cheese sauce, finishing with a final layer of sauce.
9. Sprinkle the remaining grated cheese over the top of the gratin.
10. Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbling.
11. Remove from the oven and allow to rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color.