Blómkáls- og kartöflugratín

Cauliflower and potato gratin

This dish is actually a typical late summer dish in Iceland, when the cauliflower is harvested in Iceland. The gratin is usually served as a meat-free dish with a nice fresh salad, but it also goes well as a side dish with meat or fish dishes.

We had very mundane schnitzel with it - i.e. "pönnusteik" or "snitsel", as it is also called in Icelandic.

Ingredients for 4 persons

1 kg potatoes

1 - 2 small cauliflower heads

300 ml milk

2 Tbsp butter

150 g grated cheddar

1 pinch of black pepper

coarse sea salt

4 Tbsp grated mozzarella

Preparation

Peel the potatoes, cut them into large pieces and cook them in lightly salted water until soft.

Then drain the water and mash the potatoes until small.

Clean the cauliflower, cut it into small pieces and cook it in lightly salted water until soft.

Warm the milk and butter in a small saucepan.

Add the grated cheddar cheese to the warm milk and let it melt, then mix with the mashed potatoes.

Roughly mash the soft-boiled cauliflower.

Mix the potato-milk mixture with the mashed soft cauliflower, add half of the grated mozzarella and some black pepper and put everything in a greased baking dish.

Depending on the type of cheese, you can add a little salt to the mixture if the grated cheese used is not that spicy.

Sprinkle the mixture with the remaining mozzarella and bake in a preheated oven at 400 °F (200 °C) for about 20 minutes until the surface is golden brown.

Bon appetit!

[Translated from here.]