Ingredients
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2 oz hazelnuts
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2 large red potatoes, about 10 oz
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2 cups fresh cauliflower
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2 tbsp butter
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2 tbsp flour
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1 1/3 cups whole milk
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1 cup grated Gruyere cheese
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1 pinch ground nutmeg
Steps
1
Preheat the oven to 350°F. Put the hazelnuts in a baking dish and toast in the oven about 8 min. or until golden brown. When cool, chop coarsely.
2
Meanwhile, bring a pot of water to the boil. Peel the potatoes and cut into ½ -inch cubes. Roughly chop the cauliflower florets. Add the potatoes and cauliflower to the boiling water and cook 5 min. Drain.
3
Melt the butter in a saucepan and add the flour. Whisk the flour for about 3 min. on low heat. While stirring, add the milk and stir until you get a thick sauce. Remove from heat and add cheese, stirring until it melts. Season to taste with nutmeg, pepper and salt (in moderation). Divide the potato and cauliflower among 4 1-cup ramekins and top with the cheese sauce.
4
Bake approximately 10 min. Sprinkle chopped hazelnuts over gratins and bake for another 5 min.
Tips
You can make the gratins 2 days in advance. Bake the dishes for 10 min., sprinkle with the hazelnuts and cool. Store covered in the refrigerator. When ready to serve, bake the gratin at 350°F for 10 min.
Comments
You can substitute frozen cauliflower if fresh is not available