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Health Information Library Recipes Potato cauliflower au gratin

Potato cauliflower au gratin

Nutrition Facts

Serving Size 1/2 cup
Calories 106

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 2 g
Total fat 4 g
Sodium 223 mg
Cholesterol 10 mg
Dietary fiber 2 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Chop potatoes and cauliflower about the size of a nickel so the dish will cook evenly in 25 minutes.

Ingredients

(Serves 8)
  • 1 large potato, chopped
  • 1 head cauliflower, chopped
  • 2 teaspoons olive oil
  • 1 cup sliced leeks
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 cup skim milk
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded Gruyere cheese
  • 2 tablespoons chopped fresh parsley

Directions

Heat oven to 375 F. In a medium saucepan, boil water. Once boiling, add potato and cauliflower to parboil. Drain, cool and set aside in a medium bowl.

Preheat a medium saute pan on medium heat; add olive oil. Saute leeks and garlic until tender. Using a whisk, add flour and stir to incorporate well. Deglaze the pan by adding in milk and chicken stock. Let come to a boil, whisking regularly. Stir in the thyme, onion powder, salt and black pepper.

Lightly coat a baking dish with cooking spray. Place potatoes and cauliflower in the baking dish. Pour leek and milk mixture over potatoes and cauliflower. Sprinkle with cheese and cover with aluminum foil. Bake for 20 minutes, or until potatoes are fork tender. Uncover and bake for an additional 5 minutes to brown the top. Garnish with parsley.

Last Updated: April 19th, 2016