I wanted to cook something festive and naturally colorful for the 4th of July and came up with this heavenly blue potato gratin. Not wanting it to have a heavy
cream sauce, I thought that the idea of "cauliflower cream" sounded so
much more nutritious and delicious. Its kind of surprising that the cream’s main ingredient
is a vegetable since it has such an undeniably rich taste. Let it be known, though, I don't
want to deceive Kenya into thinking he's getting cream sauce. I want him to know
that even cauliflower can be the star ingredient of a dish and give you just as much flavor, if not more, than heavy cream.
This is one of those perfect dishes to serve on the fourth because the adults will dig it too. I made it for a party and everyone loved the red, white and blue theme. Kenya loved peeling apart the layers and eating them one by one. Although weelicious stands by the concept that every recipe should be easy, fast and fresh, this one might take you a few extra minutes. But for me, it was worth it!
We used these to make this recipe_
Blue Potato, Cauliflower Cream and Sun-dried Tomato Gratin (15 Toddler Squares)
- 1 1/2 Cups Cauliflower Florets
- 3/4 Cup whole milk
- 1 Garlic Clove
- 1/3 Cup + 2 Tbsp White Cheddar Cheese, grated
- 4 Blue potatoes
- 12 sun-dried tomatoes, oil packed or sun-dried and then rehydrated in hot water for 10 minutes, chopped
Preparation1. Preheat the oven to 400 degrees.
2. Place the first 3 ingredients in a saucepan, cover and bring to a boil. As soon as it boils, lower the heat to a simmer.
3. Steam the cauliflower for 6-8 minutes, or until fork tender.
4. Place the cauliflower mixture (you may not need to use all of the milk) and 1/3 cup cheese in a food processor and puree until smooth.
5. Slice the potatoes, preferably on a mandolin or by hand into very thin slices.
6. In a buttered 9×5 loaf pan, make a double layer of potatoes (this will use about 20 thin potato slices).
7. Cover with a tablespoon of the chopped sun-dried tomatoes.
8. Make another layer of potatoes.
9. Cover with a thick layer of cauliflower cream.
10. Make a layer of potatoes.
11. Cover with a tablespoon of sundried tomatoes.
12. Make another layer of potatoes.
13. Cover with a thick layer of cauliflower cream.
14. Spinkle the top with cheese and cover the loaf pan with tin foil.
15. Bake for 45 minutes. Uncover and continue to bake 10 more minutes until cheese becomes golden.
16. Throughly cool, cut into 15 rectangles and serve.