I am still going on the Christmas leftovers (posting about them, not eating them - I think even the most robust stomach would rebel).
This gratin was a way of using up the cauliflower puree from our Christmas Day canapes. The puree itself was just cauliflower boiled until tender with a couple of cloves of garlic, then pureed in the food processor with a dollop of mascarpone and a bit of seasoning. It's rich, but hard to do in small quantities, so I had about a cupful left once we'd eaten all we could.
When the time came that it really had to be used, I sliced a couple of potatoes and layered them in a baking dish, smearing layers of the cauliflower puree between the layers of spud. Then I poured some vermouth in, just enough to cover the very bottom layer of potatoes, and sprinkled a little parmesan on the top. It went into a medium oven for about 45 minutes, until the potatoes were tender. It was absolutely delicious. Much lighter than a gratin dauphinois, and with much more flavour. Brilliant use for leftovers!
|We had it with some ham and tenderstem broccoli|