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Mar 17

Potato, cauliflower and cambozola cheese gratin

Potato, cauliflower and cambozola cheese gratin. How freaking delicious does it look?

You know what’s tasty about this potato, cauliflower and cambozola gratin?

EVERYTHING!!!

It was actually inspired by a really great dinner I had the other night at Thomas Hill Organics in Paso Robles.

We started off with some cauliflower panna cotta and grilled bread, and then I had a huge steak (never had grass-fed beef before; it’s … beefy), broccoli raab and a gratin with potatoes, cauliflower and cambozola cheese.

I really liked that gratin.

Later, at home, I was thinking about trying to recreate it, when I remembered a gratin recipe from The Kitchn that a friend of mine had posted on Facebook a while back. That gratin recipe called for potatoes, squash and goat cheese — which is just a few switched ingredients away from what I was looking for.

So I swapped the squash for cauliflower and goat cheese for cambozola, and what do you know. It was pretty delicious.

I did a lot of Googling during the course of this recipe, primarily for two reasons:

  1. I’d never bought cauliflower before — you mean it doesn’t come already chopped into florets? — and I wasn’t exactly sure how to cut it. Because I’m not very smart.
  2. I’d never bought cheese that had a rind on it. In fact, it took me a while to figure out that the white outer covering was indeed a rind and not extra packaging from the manufacturer. (Like I said, not smart.) And once I realized that, I had a hard time deciding whether or not I should cut the rind off before adding the cheese to the gratin. Because rinds are usually edible, right? I ended up cutting the rind off because I decided it’d be safer that way.

Besides being tasty, this gratin served another purpose: It gave me a chance to try out my new Giada De Laurentiis gratin dish. I actually didn’t realize it was a gratin dish when I bought it; I just knew I didn’t have any dishes like that, and I suspected it’d come in handy one day. I was right! And conveniently, the dish came with a recipe for cauliflower and pancetta gratin, which tipped me off to the fact that I should probably precook the cauliflower a bit. Thanks, Giada!

Cauliflower florets. I actually had to Google "how to cut cauliflower" because I'm really lame.Thinly sliced red potatoes. I'm pleasantly surprised I didn't thinly slice any of my fingers in the process.Sliced potatoes tossed in olive oil.
Cambozola cheese. I don't think I'll ever get over the whole mold-in-cheese-is-good thing.Cambozola cheese chopped into chunks.A layer of potatoes at the bottom of Giada's baking dish. As you can see, I didn't bother to make them pretty.
Fresh parmesan cheese, grated and fluffy.Fast-forwarding to the final layer: cream-and-parmesan-covered potatoes.Don't forget the fresh basil!

Recipe: Potato, cauliflower and cambozola cheese gratin

Inspired by Thomas Hill Organics, The Kitchn and Giada De Laurentiis

  • 1 head of cauliflower
  • 4 small to medium red potatoes
  • 1 tablespoon olive oil, plus extra for drizzling
  • 10 ounces cambozola cheese (I used two 5.3 ounce packages)
  • salt and pepper for seasoning
  • ¼ cup heavy cream
  • ⅓ cup freshly grated parmesan cheese
  • 1 tablespoon thinly sliced basil, optional
  1. Preheat oven to 400˚F. Drizzle a little olive oil into a gratin dish or casserole dish, and spread it around to coat the bottom and sides.
  2. Cut cauliflower into similar-size florets. Cook in boiling water for 2 minutes, and then drain.
  3. Slice potatoes as thin as you can, about ⅛ inch thick or less. Toss with 1 tablespoon olive oil.
  4. Cut the rind off the cambozola and chop into similar-size chunks.
  5. Layer the gratin: Place a third of the potato slices on the bottom of the dish. Add about half of the cauliflower florets, and then half of the cambozola. Add salt and pepper to season. Repeat with another third of the potatoes, the rest of the cauliflower and the rest of the cambozola, plus salt and pepper. Finally, place the last third of the potatoes on top.
  6. Pour the heavy cream evenly over the potatoes. Sprinkle with the grated parmesan, making sure to cover as much surface area as you can.
  7. Cover the gratin with a lid or aluminum foil and bake for 30 minutes; then bake uncovered for 15 more minutes, until the top of the gratin is sufficiently browned. Garnish with fresh basil, if desired.

Potato, cauliflower and cambozola cheese gratin. With basil!

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5 comments

  1. Delishhh

    What a great recipe. I am always looking for other things to do with my cauliflower. Thanks for sharing.

  2. Kristi

    This looks soo good! I love Cambozola cheese — the combination of creamy, soft, luscious Camembert cheese and gorgonzola, with its rustic, rich bleu-cheese-like deliciousness! The Camembert tones down the intensity of the gorgonzola and makes for a lovely sum-of-the-parts cheese, that I think is better than both the originals. I can’t wait to make this! YUMM!

  3. Sarah

    Yum yum yum! I can’t wait to try this!

  4. The Man from Moqui

    It looks really good. I guess it reall is dinner time!

  5. Maria

    Another recipe I’ll be trying as soon as my silly gall bladder is removed next week! Love Cambozola, cauliflower and potatoes!

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