Danny`s Cauliflower and Potato Gratin

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the cauliflower and potatoes in salted water until they are firm to the bite, collect the cauliflower water and set aside. Melt the butter and stir in the flour with the whisk, let it sweat briefly and deglaze with the cauliflower water, always stirring well so that there are no lumps. It should be a nice creamy sauce, add a little salt and nutmeg to taste.
Then place the potatoes and cauliflower florets in a large baking dish, pour the sauce over them, sprinkle the Emmentaler over them, the mozzarella is plucked into small pieces and spread over the top. Finally, add some crème fraîche, also good with herbs, and put the pan in the oven at 180 ° C top / bottom heat for about 30 - 40 minutes.
If you like, you can also add some cooked or smoked ham in cubes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.