This Potato & Cauliflower Au Gratin is So Good, You'll Forget About Carbs! (Mom's Magic)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and less expensive than Gruyere.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often cheaper than Parmesan.

Prepare the ingredients: gather Gruyere cheese, whole milk, heavy cream, butter, flour, yellow potatoes, cauliflower, nutmeg, salt, and black pepper.

Wash the cauliflower, remove the stem and leaves, and cut it into smaller pieces.

Peel the yellow potatoes, cut them in half, and prepare to slice them later.

Bring a large pot of salted water to a boil.

Drop the halved potatoes into the boiling water and cook for about 20 minutes.

After 20 minutes, check the potatoes for doneness with a fork.

Once the potatoes are done, remove them from the pot and set aside to cool.

Add the cauliflower to the boiling water and cook for 5 minutes.

While the cauliflower is cooking, melt 4 tablespoons of butter in a saucepan over medium heat.

Add 4 tablespoons of flour to the melted butter and whisk until combined, forming a roux.

Slowly add 1.5 cups of whole milk and 0.5 cups of heavy cream to the roux, whisking continuously to avoid lumps.

Increase the heat to medium-high and bring the mixture to a boil, stirring constantly until it thickens.

Season the sauce with nutmeg, salt, and black pepper to taste, continuing to stir until fully combined and thickened.

Remove the sauce from heat and set aside.

Slice the cooled potatoes into thin rounds.

Layer the sliced potatoes and cauliflower in a baking dish, pouring the sauce over the layers as you go.

Sprinkle grated Gruyere cheese over the top of the layered vegetables and sauce.

Bake in the oven until golden and bubbly, checking for doneness as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens