Mashed Potato and Cauliflower Gratin

Ingredients for Mashed Potato and Cauliflower Gratin

• 900g russet (baking) potatoes, peeled and cut into 1-inch pieces

• Salz

• 300ml whole milk, divided

• 1 stick (8 tablespoons ) unsalted butter, divided

• 110g coarsely grated Italian Fontina or Gruyère (about 150g packed)

• 1/4 Teelöffel frisch gemahlener schwarzer Pfeffer

• 1 (2- to 1.1kg) head cauliflower, cut into 1 1/2-inch pieces, including stems and core

• 3 garlic cloves, peeled and smashed

• 110 to 150g grated Parmigiano-Reggiano, divided

Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2.4L ). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

While potatoes are boiling, heat 180ml milk and 45ml butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.

Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.

Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.

Drain cauliflower in a colander and pulse with remaining 120ml milk, 120ml Parmigiano-Reggiano, and 45ml butter in a food processor until it's a chunky purée.

Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).

Heat oven to 218°C with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 60 to 120ml Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.

Turn on grill and grill 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

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