Thursday, 10 January 2013

Potato cauliflower gratin

Food blogging has a funny seasonal rhythm, particularly if you read a lot of American blogs. From about the middle of September it's all cider and pumpkins, then November 1st triggers turkey and sweet potatoes, then as soon as Thanksgiving is cleared it is cinnamon, peppermint and cookie trays. For British blogs it is less clearly defined, but the first half of December is usually Christmas recipes and then from the 26th recipes for Christmas leftovers.

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

8 comments:

Angie's Recipes said...

It looks absolutely delicious. Love these broccoli stems.

The Café Sucré Farine said...

Brilliant, indeed and VERY creative!

Simona said...

Fresh ingredients spur creativity, but so do leftovers. I have never made cauliflower puree, but if I do, I'll remember how you used it "the day after."

The Cat's Mother said...

Very nice use of leftovers!

I do like the way American homemakers respond to the seasons. There is something about being in tune with nature - not talking about Hot Cross Buns appearing in the shops on Boxing Day.

Joanne said...

Haha blogging definitely does have it's seasons...it's a peer pressure thing I think. :P This sounds like a great way to use up the leftover cauliflower!

Mary said...

What a fabulous creation.This really sounds delicious and begs to be tried. I hope you are having a wonderful weekend. Blessings...Mary

Barbara said...

We are seasonal, but I think it's fun. You know I love gratins...this one sounds (and looks) wonderful. I've made a fennel/potato one but never have pureed a veggie to go into a gratin. Love the idea of the vermouth.

Sue/the view from great island said...

This would hit the spot here tonight!

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