Best 4 These Arent Potatoes Garlic Cauliflower Au Gratin Recipes
Craving a comforting and low-carb alternative to traditional potato gratin? Look no further than the delightful Garlic Cauliflower Au Gratin. This innovative dish swaps potatoes for tender cauliflower florets, creating a healthier and equally flavorful version of the classic. Bathed in a creamy and cheesy sauce, it's a perfect side dish for your next special occasion or weeknight dinner.
In this curated collection, you'll find a variety of Garlic Cauliflower Au Gratin recipes, each offering unique flavors and cooking methods. From a classic recipe that uses a béchamel sauce to a lightened-up version with almond milk, there's a recipe here to suit every taste and dietary preference.
One recipe features a tantalizing combination of Gruyère and Parmesan cheeses, while another incorporates nutty Gruyère and sharp cheddar for a bold flavor profile. For those seeking a gluten-free option, a recipe using a combination of almond flour and tapioca flour provides a delicious and inclusive alternative.
Whether you're a seasoned home cook or just starting your culinary journey, these Garlic Cauliflower Au Gratin recipes are sure to impress. With their ease of preparation and burst of flavors, they're guaranteed to become a family favorite.
GOLDEN POTATO AND CAULIFLOWER GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the oven rack in center of oven and preheat to 400 degrees F.
- In a medium bowl, whisk creme fraiche and whipping cream until combined.
- 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.
- Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
- Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
AU GRATIN GARLIC POTATOES
Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. -Tonya Vowels, Vine Grove, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.
Nutrition Facts : Calories 206 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 386mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
"THESE AREN'T POTATOES?" GARLIC CAULIFLOWER AU GRATIN
This is a great alternative to any potato side dish. Cauliflower has half the calories of potatoes and one-tenth the simple carbohydrates - so you can get your calories where you want to, from the cheese and butter! This recipe is so savory you just might prefer it to potatoes - my family certainly does. Have it with a salad and a nice steak. Like most of my recipes, this one feels a little tedious and plods along the first time you make it. However, it really is quite simple and so packed with flavor that you can't go wrong!
Provided by Fat Sam
Categories Cauliflower Side Dishes
Time 1h35m
Yield 10
Number Of Ingredients 11
Steps:
- Cut cauliflower florets from the stems. Separate florets into their smallest subsections. Slice and halve stems into small pieces.
- Whisk half-and-half, 3 teaspoons black pepper, garlic powder, and salt together in a small bowl.
- Preheat oven to 325 degrees F (165 degrees C).
- Scatter 1/3 of the butter cubes and 1/3 of the garlic slices on the bottom of a 9x13-inch baking dish. Layer 1/2 of the cauliflower on top. Scatter another 1/3 of the butter cubes and garlic slices on top. Cover with 1 1/2 cup Cheddar cheese and 1/2 of the half-and-half mixture. Repeat layering remaining butter cubes, garlic slices, cauliflower, and Cheddar cheese. Pour in remaining half-and-half mixture.
- Sprinkle remaining 1 teaspoon of black pepper on top of the baking dish. Arrange the mozzarella cheese slices across the top, covering the layers underneath.
- Bake in the preheated oven until bubbling, about 40 minutes. Remove from the oven and sprinkle Romano cheese and paprika on top.
- Return to the oven and continue baking until cheese crust is golden-brown, about 15 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 83.5 mg, Fat 25.5 g, Fiber 2.5 g, Protein 20.4 g, SaturatedFat 16.1 g, Sodium 944.6 mg, Sugar 2.7 g
Tips:
- To achieve perfectly tender-crisp cauliflower, roast it at a high temperature (425°F) for 20-25 minutes, or until the florets are golden brown and easily pierced with a fork.
- For a richer, more decadent au gratin, use a combination of Gruyère and Parmesan cheeses. You can also add a splash of white wine or chicken broth to the sauce.
- If you don't have heavy cream on hand, you can substitute milk or half-and-half. Keep in mind that this will result in a thinner sauce.
- To make sure your au gratin is cooked through, insert a knife into the center of the dish. If it comes out clean, the dish is ready to serve.
- Garlic cauliflower au gratin is a versatile dish that can be served as a main course, side dish, or even a snack. It's also a great way to use up leftover cauliflower.
Conclusion:
Garlic cauliflower au gratin is a delicious and easy-to-make dish that's perfect for any occasion. With its creamy, cheesy sauce and tender-crisp cauliflower, it's sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to prepare cauliflower, give this recipe a try. You won't be disappointed!
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