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Golden Potato and Cauliflower Gratin

This recipe is from Season 1 of 5 Ingredient Fix


  • 2 cups creme fraiche

  • 1/2 cup whipping cream

  • 3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices

  • Coarse kosher salt and freshly ground black pepper

  • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish

  • 4 cups fresh cauliflower, cut into mini florets


  • 1.

    Place the oven rack in center of oven and preheat to 400 degrees F.

  • 2.

    In a medium bowl, whisk creme fraiche and whipping cream until combined.

  • 3.

    In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.

  • 4.

    Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.

  • 5.

    Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!

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