Mashed Potato and Cauliflower Gratin

Ingredients

• •2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
• •2 teaspoons Salt
• •1¼ cups whole milk
• •8 tablespoons unsalted butter
• •4 ounces coarsely grated Italian Fontina or Gruyère
• •¼ teaspoon freshly ground black pepper
• •1 head cauliflower
• •3 cloves garlic
• •¾ cup Parmigiano-Reggiano

Cooking Instructions

1. 1.

   Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

   20 min

2. 2.

   While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.

   5 min

3. 3.

   Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.

   5 min

4. 4.

   Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.

   15 min

5. 5.

   Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.

   5 min

6. 6.

   Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).

   5 min

7. 7.

   Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.

   20 min

8. 8.

   Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

   2 min