Recipes Triple-Cheese Curried Cauliflower Gratin Be the first to rate & review! Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic. By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 45 mins Total Time: 3 hrs 30 mins Yield: 12 Ingredients 3 cups heavy cream 1/4 cup vadouvan (see Note) 3 tablespoons finely chopped fresh curry leaves (1/2 ounce; see Note) 1 teaspoon chopped garlic Salt Freshly ground white pepper 6 ounces Cantal cheese, shredded 6 ounces Emmental cheese, shredded 3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces) Extra-virgin olive oil, for brushing 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick 1 head of cauliflower (2 1/2 pounds)—halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved 1 large white onion, very thinly sliced Directions 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. 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. 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 spicehouse.com. Rate it Print