Potato & Cauliflower Gratin

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  • 2 tbsp extra virgin olive oil
  • 1 leek, thinly sliced
  • 1½ tsp garlic, crushed
  • 1/8 tsp nutmeg
  • 1/8 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups heavy cream
  • 8 potatoes, peeled and cut into 1/8” thick slices
  • 2 (16 oz) jars Mezzetta® Dilled Cauliflower, drained and roughly chopped
  • 10 oz Gruyere cheese
  • 1/2 cup bread crumbs


Preheat your oven to 400°F. 

Place the olive oil in a pan and sauté with the leek for 5 minutes or until translucent.

In a bowl combine the garlic, nutmeg, paprika, salt, pepper and cream. Layer the potatoes 2 slices deep and pour 1 cup of the cream mixture on top.

Place 2 more layers of potatoes on top, followed by 1/2 of the Mezzetta® Dilled Cauliflower.

Cover with 1½ cup of the cream mixture and 5 oz of the cheese.

Repeat the layer of potatoes and cauliflower and cover with the remaining cream and cheese, and top with the bread crumbs.

Bake in the oven for 1½ hours, until the potatoes are tender and the top is golden brown.