Gratin de Pommes de Terre Et de Chou Fleur

Ingredients

Salt and pepper

to taste

Garlic

2 cloves, minced

Butter

2 tablespoons

Grated cheese

1 cup, for grating (gruyère or comté works best)

Heavy cream

1 cup

Cauliflower

1 medium head, cut into florets

Potatoes

5 medium, peeled and thinly sliced

Instructions

1. Preheat the oven to 350°F (180°C).
2. Bring a large pot of salted water to a boil. Add the potatoes and cauliflower florets and cook for 5 minutes. Drain well and set aside.
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the heavy cream to the saucepan, season with salt and pepper, and stir well.
5. In a gratin dish, arrange a layer of potatoes and cauliflower. Pour half of the cream sauce over it and sprinkle with half of the grated cheese.
6. Repeat the layering with the remaining potatoes, cauliflower, cream sauce, and grated cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
9. Allow the gratin to rest for a few minutes before serving. Enjoy this taste of France!