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Curtis Stone’s Potato, Cauliflower, and Camembert Gratin

Aired November 10, 2014

Serves 8
Ingredients

2 tablespoons unsalted butter, plus more for the baking dish
1 yellow onion, thinly sliced
3 garlic cloves, finely chopped
4 large sprigs fresh thyme
2 cups finely chopped cauliflower
2 cups heavy cream
2 cups whole milk
4 ounces Camembert cheese with rind, cut into large pieces
Kosher salt and freshly ground black pepper
2 3/4 pounds baking potatoes, such as russets, peeled and sliced into 1/8-inch-thick slices
 

Preparation

Preheat the oven to 325°F. Lightly butter a 3-quart shallow baking dish.

Heat a large pot over medium heat. Add the butter and stir until melted. Add the onions, garlic and thyme. and sauté for about 5 minutes, or until the onions are tender but have not taken on any color. Add the cauliflower and cook for about 6 minutes, stirring often, or until softened. Add the cream and milk, and bring to a simmer. Add the cheese and stir until it melts, then remove from the heat and discard the thyme stems.

Working in batches, purée the mixture in a blender; return to the pot. Season generously to taste with salt and pepper.

Stir the potato slices into the hot cream mixture to coat. Spoon 1 cup of the cream mixture into the baking dish. Spread the potatoes and the remaining cream mixture evenly in the dish. Cover with aluminum foil and put on a rimmed baking sheet. Bake for about 1 hour, or until a knife can be inserted easily into the potatoes. Uncover the dish, raise the oven temperature to 400°F, and continue baking for about 10 minutes, or until golden brown on top. Remove from the oven and let stand for 10-20 minutes.
Make-Ahead: The cauliflower-cream mixture can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over low heat before assembling the gratin.
 

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