Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I absolutely love this side dish. It’s great for both everyday cooking and special occasions. You will need four 1 cup ramekins for this recipe. You can also prepare it in a 9 inch baking dish and bake for 20 minutes. If you have a nut allergy then by all means leave the nuts out of the recipe.
- 2 Ounces Hazelnuts
- 2 Large Red Potatoes
- 2 Cup Cauliflower Florets
- 3 Tablespoons Butter
- 3 Tablespoons Unbleached Flour
- 1/3 Cup Whole Milk
- 1 1/3 Cups Grate Gruyere Cheese
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Freshly Ground Pepper
- Preheat oven to 350 degrees.
- Place hazelnuts in baking dish and toast in oven for 8 minutes until golden brown. Remove and when cool coarsely chop. Set aside.
- Peel potatoes and cut into 1/2 inch cubes. Roughly chop cauliflower florets. Bring large-size pot full of water to a boil. Add potatoes and cauliflower to boiling water and cook 5 minutes. Remove from heat and drain.
- In medium-size saucepan melt butter over medium-low heat. Add flour. Whisk flour for 3 minutes over a low heat. While stirring, add milk and stir until sauce is thick. Remove from heat and add grated cheese. Stir in cheese until melts. Add kosher salt, nutmeg, and pepper. Give a gentle stir to incorporate spices.
- Divide potato and cauliflower among ramekins and top with cheese sauce. Place in oven 10 minutes. Sprinkle chopped hazelnuts over gratins and bake for an additional 5 minutes.
- Remove from oven and let cool a couple of minutes before serving.
- Serve warm.
- Note: You can make the gratins up to 2 days in advance. Bake the dishes for 10 minutes, sprinkle with the hazelnuts and cool. Store, covered, in the fridge. When ready to serve, bake the gratins at 350 degrees for 10 minutes.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved