as far as los angeles goes, it’s been pretty chilly the last couple days. the cool weather makes me crave warm, filling dishes of vegetables. i served this for dinner with an arugula salad and freshly boiled corn on the cob.
this recipe is adapted from the potato gratin recipe in alice waters’ chez panisse vegetables cookbook.
1 large bundle of cauliflower & 1 large bundle of broccoli, cut into small pieces
1 lb. potatoes (i used miniature yukon golds), peeled
2 medium yellow onions, thinly sliced
2 medium garlic cloves, minced
3/4 cup shredded sharp white cheddar cheese
2 tablespoons butter
salt & pepper
preheat your oven to 400F.
in a large pan over medium-high heat, heat a couple circles of olive oil. add the onion, along with a little salt and pepper. cook (stirring occasionally) for about 7 minutes, until the onion is translucent and just beginning to turn golden. reduce the heat to low, and cook (stirring occasionally) until the onions are a light golden color and almost caramelized, about 10 minutes. add the garlic & cook a little more. then add the cut broccoli & cauliflower to the pan. cook until all ingredients are soft, but not overdone. remove from heat & set aside.
next, slice your potatoes about 1/8 inch thick. now you’re ready to assemble the gratin:
butter your baking pan or gratin dish. arrange 1/3 of the potato slices in a slightly overlapping layer, and sprinkle with salt and pepper. in this order, top with: 1/2 of the caramelized onions & broccoli/cauliflower mixture, 1/3 of grated cheese, dot with butter. drizzle a bit of olive oil on this layer (1-2 tablespoons). next, arrange another 1/3 of the potatoes on top, and sprinkle with salt and pepper. top with the last of the caramelized onion & broccoli/cauliflower mixture and another 1/3 of the cheese. dot again with butter. arrange the final layer of potatoes on top. dot once more with butter. using clean hands, gently press down on everything so that it settles in the baking dish. top with a sprinkle of salt and pepper & the final 1/3 of cheese.
bake at 400F for 40-45 minutes, until the potatoes are cooked through & the top is a crispy, golden brown.
i apologize for the lackluster picture, but i assure you that it turned out delicious! picture fresh crusted cheese on top of soft, buttery potatoes with lots of veggies layered in.
it also got the husband’s seal of approval. especially since i called it a “potato casserole” … that boy is the healthiest eater i know, but he also loves anything more when it’s considered a casserole or stew!