{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.

Ingredients:

• 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

Method:

• 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.