{recipe} Potato Cauliflower Gratin

I get tired of plain ol’ mashed potatoes, so I’m always looking for ways to change it up. I like to combine cauliflower and potatoes in this mash for the added nutrition benefits and the great flavor combination. After mashing the two together, I gratinee them in the broiler with freshly grated parmigiano-reggiano for a taste and texture treat.

Potato Cauliflower Gratin

serves 8 as a side dish.


  • 3 lbs yukon gold potatoes, peeled and quartered
  • trimmed florets from 1 head cauliflower
  • 1/2 cup butter, cut in chunks
  • 4 oz. cream cheese, cut in chunks
  • about 1/2 cup milk
  • 3/4 cup grated parmigiano
  • salt and pepper


  • Bring large pot of salted water to a boil. Add potatoes and cook 15 minutes.
  • Add cauliflower and cook an additional 5-10 minutes, until potatoes and cauliflower are soft and cooked through.
  • Drain and return to pot. Add butter and mash. Add cream cheese and continue mashing. Add milk a bit at a time and continue mashing to desired consistency (I like this combo a little lumpy but feel free to go smooth with it.)
  • Add salt and pepper to taste.
  • Spread mixture out into 9×13 or other ovenproof pan. Sprinkle cheese over top.
  • Broil a couple of minutes until cheese is browned.

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