Put the fun type of drama into your Thanksgiving with some dramatic recipes for classic favorites with a twist. This recipe for Potato and Cauliflower Au Gratin was created by New York City’s Chef Michael Ferraro of Delicatessen.
This is one of three recipes for Thanksgiving, designed by some of America’s favorite chefs, that offer the unique twist of using a Bernzomatic blowtorch to create some real flair. Always follow manufacturer instructions for use and safety.
Find a recipe for Apple and Brie Brulee here.
Find a recipe for Sweet Potato Crumbles with Torched Marshmallows here.
- 4 Yukon Gold potatoes
- 3/4 cup Cauliflower, riced (florets cut away from stems)
- 2 Tablespoons Fresh thyme, chopped
- 2 cups Heavy cream
- 1/2 cup Parmesan cheese
- 3/4 cup White cheddar, grated
- 2 Tablespoons Shalllots, chopped
- 1 Tablespoon Garlic, chopped
- To taste Salt and Pepper
- 1 Thinly slice potatoes on mandolin.
- 2 Rice cauliflower (trim florets away from stem).
- 3 In large bowl, add potatoes and cauliflower, thyme, heavy cream, Parmesan cheese, white cheddar, shallots, garlic.
- 4 Season with salt and pepper.
- 5 In a baking dish, tightly shingle potatoes with some cauliflower and cheese in each layer.
- 6 Bake at 350F uncovered for 20 minutes.
- 7 Cover and continue baking for another 20 minutes.
- 8 Serve hot or cool and reheat the following day.
- 9 Before serving you can add a generous amount of white cheddar and Parmesan cheese atop and caramelize with the blow torch.