instead of mashed potatoes

Cauliflower Au Gratin
recipe adapted from Delish
serves 6 (recipe can be doubled to serve a crowd)

INGREDIENTS:
1 cauliflower, cut up into pieces
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1 1/2 cups milk, heated

2 tsp thyme
1 tsp red pepper flakes (optional)
salt and pepper

2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan
chopped parsley for garnish (optional)

METHOD:
1. Grease a 9 x 9" baking dish. Set aside.

2. In a medium pot, fill with water and heat to a boil. Add cauliflower and blanch for 3 minutes. Drain and place cauliflower into the greased baking dish. Set aside.

3. Discard water and heat butter in the same pot over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1 minute. 

4. Pour in hot milk and keep whisking until mixture is thick and bubbly. Off heat, stir in thyme and red pepper flakes (if using). Mix in 1 cup of Gruyere. Season with salt and pepper as desired.

5. Pour cheese sauce over cauliflower. Sprinkle remaining Gruyere and parmesan over top. Place in oven on the highest rack and broil/grill for 5-10 minutes until the top is golden brown. Garnish with parsley (if using) and serve as a side dish.

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Potatoes Au Gratin
recipe adapted from Delish
serves 8-10

INGREDIENTS:
6 baking starchy potatoes (russet or yukon gold), peeled and sliced thinly 1/4"
2 tbsp butter, plus more for pan
2 cloves garlic, minced

1 1/2 cups heavy cream
1/4 cups milk
1 tbsp thyme
1 tbsp Kosher salt
1 tsp red pepper flakes (optional)

1 1/2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan

METHOD:
1. Preheat oven to 375F (190C or 180C Fan). Butter a 13 x 9" baking dish. Set aside.

2. In a small pot, heat butter over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Stir in cream, milk, thyme, salt and red pepper flakes (if using). Bring to a boil, lower heat and let simmer for 10 minutes. Set aside.

3. Layer a third of the potato slices into the prepared baking dish. Ladle a third of the cream sauce on top. Repeat to make 2 more layers. Sprinkle Gruyere and/or cheddar over top. Cover with aluminum foil and bake for 45 minutes until potatoes are tender.

4. Remove foil and sprinkle parmesan on top. Bake for another 15-20 minutes uncovered until the top is golden brown. Rest for 10 minutes before serving.