Video: Potato cauliflower au gratin

Potato cauliflower au gratin

Serves 8

Tip: Chop potatoes and cauliflower about the size of a nickel so that the dish will cook evenly in 25 minutes.

  1. Add 1 head cauliflower to boiling water.
  2. Add 1 large potato.
  3. Cook until barely tender, then let cool.
  4. Add 2 teaspoons olive oil.
  5. Add 1 cup sliced leeks.
  6. Add 1 tablespoon minced garlic.
  7. Cook until tender.
  8. Add 1/4 cup all-purpose flour.
  9. Add 1 cup skim milk.
  10. Add 1 cup chicken stock.
  11. Boil and stir frequently.
  12. Add 2 tablespoons chopped fresh thyme.
  13. Add 1 teaspoon onion powder.
  14. Add 1/4 teaspoon sea salt.
  15. Add 1/4 teaspoon ground black pepper.
  16. Stir until combined.
  17. Coat baking dish with cooking spray.
  18. Pour leek and milk mixture over potato and cauliflower.
  19. Add 1/2 cup shredded Gruyere cheese.
  20. Cover with aluminum foil.
  21. Bake 20 minutes at 375 F.
  22. Uncover and bake for 5 more minutes.
  23. Garnish with parsley.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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