This cauliflower potato gratin is a delicious twist on the classic dish, combining two of our favorite veggies into one cheesy dish. It's the perfect side dish for any occasion.
1. Precook the vegetables. Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain
2. Prepare the white sauce. In a medium saucepan melt 2 tbsp of butter, add flour and whisk to combine until no lumps remain. Add warm milk, stirring constantly until the sauce thickens.
3. Remove pan from the heat. Add the remaining ¼ teaspoon of salt, pepper, ¼ cup of Gruyere cheese, Parmesan and nutmeg. Give it a whisk. Give sauce a taste and add more salt if needed.
4. Transfer cooked veggies into the 8 by 11 in. baking dish. Cover with a white sauce and mix to combine the ingredients. Sprinkle with the breadcrumbs, drizzle with the remaining melted butter and top with ¼ c Gruyere.
Bake for 25 to 30 minutes until vegetables are tender. Turn on the broiler and bake for 2-3 minutes until top of the gratin is golden brown. Yum!