Cauliflower and Potato Gratin ~

We got a lot of snow in Boston last weekend.  Over two feet of the white stuff!  Drifting and piling everywhere.  As you can imagine, we have hardly any space for all of that snow.  So, we actually had mountains of snow in our lots and street corners.  It's a good thing that it's February, because it will melt fast.    So, being snowbound for the weekend, meant I got to stay home and play in the kitchen.

I decided to adapt Martha Stewart's potato gratin into one that I could serve as a vegetable side as well.  This dish works well.  Just add grilled meat or fish and you have a complete meal.  By the way, it's a delicious combination.  I didn't have any breadcrumbs, so I elimated it.  No one noticed, because I believe the cheese is the star.  I added a little extra parmesan to the top of the gratin before it went in the oven.

1 head of cauliflower, cut into small florets
2 medium yukon gold potatoes, sliced thin
3 Tbsp butter
1/3 cup flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
4 oz. Gruyere cheese, shredded
3 Tbsp bread crumbs
2 Tbsp parmesan cheese, finely grated (3 Tblsp)
1/4 tsp dried oregano (didn't use)
1/2 tsp parsley flakes (didn't use)
pinch of freshly ground nutmeg

Directions:

Preheat oven to 350 degrees.
Cut up the cauliflower into small florets and set aside.

Heat a large pan over medium heat and add butter. When butter has melted whisk in the flour and then slowly add the milk.
Add the cauliflower,potatoes, nutmeg, salt and pepper.  Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 5 minutes.

Remove the pan from the heat and stir in the grated gruyere cheese.
Once the cheese has melted pour everything into a 2 quart baking dish.
In a small bowl combine the bread crumbs, parmesan cheese, oregano and parsley flakes. Stir the mixture and sprinkle it over the top of the cauliflower. (You may not use all the mixture just enough to coat the top)
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 15 minutes, or until it's golden and bubbly on top.  (I turned the broiler on for 5 minutes) 

Enjoy ~