This vegetable casserole was dictated by the Comte cheese in the freezer and the cauliflower and sweet potato in the refrigerator. I’ve done a gratin like this with romanesco http://atomic-temporary-17826715.wpcomstaging.com/2012/03/16/empty-cupboard-syndrome-romanesco-and-sweet-potatoes/. This time I decided to skip the bread crumbs and go “au naturel”. Glad I did.
I guess I’m a carnivorous omnivore. I love meat but everything else that’s fresh and well prepared is also fair game. Pun. Look at these vegetables. We were ready to eat them just as they were but there was that Comte to be gotten through. I made two extras to share with the Parrets. We kept the big ones 🙂
Okay, we did also decide to split a leftover smoked pork http://atomic-temporary-17826715.wpcomstaging.com/2012/04/30/smoked-and-spicy-travers-du-porc-with-coleslaw/ sandwich which was a mistake. We each should have had a WHOLE one! The meaty portion of the travers du porc is perfect for slicing.
Cauliflower and Sweet Potato Gratin
1 small cauliflower, separated into florets
1 medium sweet potato, halved vertically and sliced
Salt and pepper
2 tbsp parsley, chopped
3 tbsp butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp flour
2 1/2 cups milk
A pinch of nutmeg
Salt and pepper
1/2 cup Comte cheese, grated
Steam the cauliflower and sweet potato for 5 minutes. Remove from the steamer and divide between four large individual ramekins. Season with salt, pepper and sprinkle with the parsley. Set aside.
Melt the butter in a sauce pan, add the onion and garlic, then saute until the onion is soft. Add the flour and stir to blend. Cook for about 1-2 minutes, being carefully not to brown the flour. Gradually pour in the milk, whisking constantly until the sauce has thickened. Remove from the flame, add the nutmeg, salt and pepper and cheese, blending until the cheese has melted.
Pour the sauce over the vegetables and bake for 15-20 minutes in a 425 F oven until brown and bubbly.
Wine suggestion: Cremant du Bourgogne
This all looks beautiful. Really nice photography!
Thank you We.
How delicious!
Thank you Dog 🙂
I love, love cauliflower. Love this recipe…
Thank you Healthy
Beautiful pictures! Is that a Lilly of the valey on the background?
Thank you debjani. It is a lily of the valley. Today is the May Day holiday here in France.
Wonderful, Rosemary. Love the bowl thingy… I bought 3 bowls today for £2 – they are lovely. You’re sure to see one in a couple of hours.
2 pounds! Can’t wait to see them!
Looks delish! I’m now on the hunt for comte cheese…. Never had it before.
Comte may even be available in the States. Try gourmet shops and good luck!
Love your gratin. I prefer them without bread crumbs also. It just muddles the favors. Sweet potato and cauliflower. Good combo. I made one with roasted butternut squash and califlower. The sweet component of the potato is good.
I love the sound of that roasted butternut squash with the cauliflower. Thank you Connie.
Sounds like a great combination.
Thank you Jon, it was. I liked it better than the romanesco.
OK! Perfect fro my dinner too! nice!.. c
Thank you c. Bon appetit!
I love comte. And as usual i love your cooking and photography. Great recipe Rosemary.
Cheers
Marcus
Thank you Marcus. We really enjoyed this one 🙂
We have subscribed to Lynda.com in the office. I am following some of their photography tutorials when I get the chance. I now have visions of you carefully placing wire supports into the napkins, glueing tomato slices into the sandwichs and using a syringe to fill the perfectly polished glasses. What I am trying to say is – Beautiful photos as always.
Best,
Conor
🙂 Thank you Conor. I’m going to check out that site.
This looks like a great combination of flavors.
Great way to use cauliflower! I also want to put some broccoli in it!
Thank you Plates. I think the broccoli would overwhelm the sweet potato. But if you just mixed broccoli and cauliflower, that would be super!
Two of my favorite ingredients. This looks delicious and then get’s even more delicious topped with Comte. You always make me hungry. 🙂
Thank you Karista. This casserole made us want MORE 🙂
I love you combination of sweet potato and cauliflower…so colorful.
Thank you Karen. We’ve been reliving the flavor all day. Shouldn’t have given the two to the Parrets 🙂
I adore comte and cauliflower (can´t get comte here though 🙁 ) I will quite happily come round and help you get to the bottom of your freezer!
I can imagine the fantastic cooking time we would have 🙂
You and your many dishes and I mean that in multiple ways!
Cauliflower gratin is a great and delicious dish and I like that you add sweet potato, just great idea;) have a lovely weekend!
Thank you Katy!
I love your veggie gratins.. I’m on a new “healthy” eating kick and I believe this one would fit the bill.. and it’s gourmet! I puzzled when you wrote “mistake” and was happy to see all was well with your second dish:D It looked awesome to me!! xo Smidge
Thank you Smidge. I really like the flavor of the cauliflower with the sweet potatoes and the color.
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Just made this tonight and it was delicious. I didn’t have onions so used leeks instead. Thanks for the recipe. I enjoy your reading your blog
I’m glad that you enjoyed this. I’m going to use leeks next time. Thanks 🙂