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Triple-Cheese Curried Cauliflower Gratin
© John Kernick

Triple-Cheese Curried Cauliflower Gratin

  • ACTIVE: 45 MIN
  • SERVINGS: 12

Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.

  1. 3 cups heavy cream
  2. 1/4 cup vadouvan (see Note)
  3. 3 tablespoons finely chopped fresh curry leaves (1/2 ounce; see Note)
  4. 1 teaspoon chopped garlic
  5. Salt
  6. Freshly ground white pepper
  7. 6 ounces Cantal cheese, shredded
  8. 6 ounces Emmental cheese, shredded
  9. 3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
  10. Extra-virgin olive oil, for brushing
  11. 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  12. 1 head of cauliflower (2 1/2 pounds)—halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
  13. 1 large white onion, very thinly sliced
  1. In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse. Generously season the cream with salt and white pepper.
  2. Preheat the oven to 350°. In a bowl, mix together all three cheeses. Lightly brush a 7-quart, enameled cast-iron casserole with olive oil. Arrange one slightly overlapping layer of potatoes in it followed by one layer of the cauliflower (including the crumbles) . Scatter some of the onion on top and sprinkle with 3/4 cup of the cheese. Drizzle with 1/2 cup of the vadouvan cream. Repeat this layering 3 more times with the remaining potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture all over the top.
  3. Cover with foil and poke a few holes in it. Bake the gratin for 1 1/2 hours, until tender. Uncover and cook for 30 minutes longer, until the cream has been absorbed and the gratin is golden brown on top. Transfer to a rack and let stand for 20 minutes before serving.
Notes Both curry leaves and vadouvan are available from


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