Golden Gruyère Cauliflower-Potato Casserole
Submitted by yifans
Creamy mashed cauliflower and potatoes blended with eggs and nutty Gruyère, baked until set and finished under the broiler for a golden cheesy crust. An easy make-ahead side dish.
YIELD
6 servingsPREP
25 minCOOK
45 minREADY
70 minThink of this as mashed potatoes that went to finishing school.
Cauliflower and potatoes get boiled until tender, mashed together with butter and eggs, then folded with nutty Gruyère cheese before baking low and slow under foil.
The result is a fluffy, soufflé-like casserole with a golden, bubbly cheese crust from a quick hit under the broiler right before serving.
Best part? You can assemble the whole thing in the morning, stash it in the fridge, and pop it in the oven an hour before dinner.
Kitchen Tips
- Use a potato masher instead of a food processor; over-processing turns the mixture gummy and pastes out the texture
- Beat the eggs in one at a time so they incorporate evenly without deflating the purée
- Reserve a couple tablespoons of Gruyère for the broiled topping so every serving gets that crispy cheese finish
- This reheats well the next day; cover with foil and warm in a low oven until heated through
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook 12–15 minutes until very tender when pierced with a knife.
- At the same time, bring a second pot of salted water to a boil. Add the potato chunks and cook 15–18 minutes until tender.
- Drain both vegetables thoroughly. Return them to the empty pots over low heat for 1–2 minutes, shaking occasionally, to drive off excess moisture. Transfer to a large mixing bowl.
- Add the butter, a generous pinch of salt, and several grinds of black pepper. Mash with a potato masher (or ricer) until mostly smooth but still slightly textured. Do not use a food processor—the starch can turn gluey.
- Beat in the eggs one at a time until fully incorporated. Stir in all but 2 tablespoons of the Gruyère. If using ham, fold it in now. Taste and adjust seasoning. Spoon the mixture into a greased 2-quart (or 9-inch square) baking dish and smooth the top. Cover tightly with foil.
- Bake in a preheated 350°F (175°C) oven for 45 minutes.
- Remove the foil, sprinkle the reserved 2 tablespoons Gruyère evenly over the top, and broil 2–4 minutes until the cheese is melted and golden in spots. Watch closely so it does not burn. 8.Let rest 5 minutes before serving.
Make-ahead note: Assemble the casserole completely (through step 6), cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the covered baking time if needed.
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