This is the season where we are taking a dish with us every time we walk out the door. I am normally asked to bring a cake, or cupcakes, or cookies, or a pie, or a cobbler, or whatever else has sugar in it. My peeps know I LOVE to bake. However, there are times I need to take a side dish and this is one of my favorites. It has a crunchy cheese/Panko topping that makes everyone swoon.
This dish starts with slicing a potato very thin. I use a mandolin to get those skinny slices. I also slice a Cauliflower into “steak-like” slices.
Preheat your oven to 450 degrees.
Arrange potatoes in the bottom of a 2-quart baking dish.
In a bowl stir together cream, 1 tsp. herbes de Provence, and 1 tsp. salt and pour over the potatoes.
This is what your dish will look like after you have poured the entire mixture over your potatoes. You may think it is too much but hang in there baby….it all comes together in a most delightful way!
Sprinkle 1/2 cup of grated cheese on top of mixture.
Top with cauliflower slices and any pieces that break off.
Top cauliflower with chopped onion and remaining salt.
Cover with foil and bake for 40 minutes.
In a separate bowl, stir together the remaining cheese, the panko, the remaining herbes de Provence, and the butter.
Remove the dish from the oven and take off the foil. Sprinkle with panko mixture.
Put the dish back in the oven for an additional 20-25 minutes and this is what you will pull out of your oven! Be sure to let it rest for about 10 minutes to soak up all the goodness.
I mean come on people!! Who wouldn’t want this dish brought to their home to enjoy??!!
I know this is considered a side dish but I could eat this as my main meal and be perfectly content.
This dish meets all my criteria for a great dish: potatoes, cauliflower, cream sauce, cheese, crunchy panko topping, and it makes me happy. That make this dish a WINNER!
I do hope this makes an appearance at a party or two with you this year. You will be very popular!!
Jody and Edna
- 1 lb. potatoes, sliced thinly
- 1 1/4 cups heavy cream
- 2 tsp. herbes de Provence
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups shredded Gruyere Cheese
- 1 2 lb. head cauliflower, sliced 1/2 inch thick
- 1 small onion, chopped
- 1/3 cup panko crumbs
- 3 tbsp. butter, melted
- Preheat oven to 425 degrees.
- Arrange potatoes in the bottom of a 2 quart baking dish.
- In a bowl stir together cream, 1 tsp. herbes de Provence, and 1 tsp. salt.
- Pour over potatoes.
- Sprinkle potato layer with 1/2 cup of the cheese.
- Top with cauliflower slices and any pieces that break off, onion, and remaining salt.
- Cover with foil.
- Bake for 40 minutes.
- In a separate bowl, stir together the remaining cheese, the panko, the remaining herbes de Provence, and the butter.
- Remove the foil.
- Sprinkle with panko mixture.
- Bake, uncovered, about 20-25 minutes more.
- Let stand 15 minutes before serving.
- Sprinkle with thyme.