Potato, cauliflower and tomato gratin

Potato, cauliflower and tomato gratin

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  • 8 servings
  • 400 gr cauliflower
  • 850 gr big papa
  • 1 ½ cups vegetable broth
  • ¼ cup finely chopped onion
  • 1 cup milk
  • 3 tablespoons butter
  • ¼ cup flour
  • 2 roma tomatoes
  • 1 ½ cup cheddar cheese, monterey jack
  • 1 tablespoon paprika
  • 2 tablespoons chopped parsley
  • ¼ cup Parmesan cheese
  • Salt and pepper to taste


    Steam the potatoes and cauliflower until almost cooked
    Slice the potatoes and break the cauliflower into florets
    Preheat oven to 180°C
    Blend the broth with the tomatoes, strain to remove the seeds and reserve
    In a medium pot melt the butter and fry the onion until it starts browning
    Add the flour and mix until a homogeneous dough is formed
    Continue cooking until it starts to get thicker until a layer is formed at the bottom of the pot
    Add the broth with the tomato and milk and whisk until the lumps fall apart
    Simmer until it starts to thicken slightly
    Remove from heat and add cheddar and monterey jack cheeses, paprika, parsley, salt and pepper to taste
    In an oven dish add a light layer of the sauce, place a bed of potatoes and cauliflower, cover with more sauce and add another layer of potatoes and cauliflower and cover with the rest of the sauce
    Add the Parmesan cheese on top
    Bake until golden and bubbling


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