Potato and Cauliflower Gratin with Camembert

Potato and Cauliflower Gratin with Camembert


2 tablespoons extra virgin olive oil

1/2 yellow onion, finely chopped

1 garlic clove, minced

1 cup chopped cauliflower

1 cup whole milk

4 ounces Camembert cheese with rind, cubed

Sea salt and pepper to taste

1 tablespoon chopped parsley

1 1/2 pounds baking potatoes, peeled and thinly sliced

4 ounces bacon, diced


Preheat oven to 375°.

Heat olive oil in a medium saucepan over medium heat. Add the onions and sauté until translucent, then add garlic and sauté for one minute more. Add the chopped cauliflower and continue stirring, about 5-6 minutes.

Pour in the milk and bring to a simmer for ten minutes. Then add the Camembert cubes and continue stirring until melted. Season with salt and pepper, add chopped parsley, and remove from heat.

While the cheese sauce cools, layer potato slices into an 11” gratin dish. Pour cheese mixture over potatoes and even it out with a spoon. Evenly distribute the bacon bits over the gratin.

Cover with foil and bake for 45 minutes until potatoes are tender.

Uncover and raise temperature to 400° and cook an additional 15-20 minutes until golden brown on top.