One of the things we love most about the Thermomix is its ability to transform simple ingredients into spectacular dishes with minimal effort. Today, we bring you a recipe that has it all: potato and cauliflower gratin with Parmesan. Creamy, comforting, and perfectly golden on top, this dish is the ideal side or even the star of your meal.
The secret to its success lies in the combination of cream, butter, and Parmesan, which creates an irresistible sauce that coats the steamed potatoes and cauliflower. The crispy, golden topping adds the final irresistible touch. Let’s get cooking!
80 g Parmesan, in chunks (3 cm)
550 g water
750 g potatoes, cut into 2-3 cm pieces
800-900 g cauliflower florets
230 g butter, plus extra for greasing the baking dish
½ tsp salt, plus extra for sprinkling
2 tsp freshly squeezed lemon juice
3 egg yolks
¼ tsp black pepper
1 - 1 ½ tsp curry powder (optional)
15 g wheat flour
200 g heavy cream (minimum 30% fat)
100 g light cream (12% fat)
¼ tsp ground nutmeg
Place the Parmesan in the mixing bowl and chop for 10 sec / speed 10. Transfer to a separate container and set aside.
Pour 500 g of water into the mixing bowl, place the potatoes in the steaming basket, and distribute the cauliflower in the Varoma tray. Steam for 23 min / Varoma / speed 1. Meanwhile, grease a baking dish with butter. Once ready, transfer the vegetables to the dish and sprinkle with salt. Empty and dry the mixing bowl.
Place 200 g of butter in the mixing bowl and melt for 4 min / 75°C / speed 2. Transfer to a cup and set aside.
Insert the butterfly whisk. Add 50 g of water, lemon juice, egg yolks, ¼ tsp salt, black pepper, and optional curry powder to the bowl. Heat for 2 min 30 sec / 70°C / speed 4. Then, without stopping, heat for another 4 min / 70°C / speed 4 while slowly pouring in the melted butter through the lid to emulsify. Remove the butterfly whisk and transfer the Hollandaise sauce to another container.
Add 30 g of butter to the mixing bowl, then add the flour and cook for 2 min / 95°C / speed 1.5. Stir with the spatula if needed.
Add heavy cream (30%), light cream (12%), the remaining ¼ tsp of salt, and nutmeg. Cook for 4 min / 98°C / speed 3. Then, incorporate the Hollandaise sauce and mix for 30 sec / speed 3.
Pour the sauce evenly over the potatoes and cauliflower, sprinkle with the chopped Parmesan, and bake for 10-12 min at 180°C, until golden brown.
Serve immediately and enjoy this creamy, gratinated delight!
For an extra crispy topping: Sprinkle with breadcrumbs and additional Parmesan before baking.
Try different vegetables: Broccoli or carrots make a great alternative to cauliflower.
Pair with a fresh side: A crunchy salad balances out the rich, creamy texture of the dish.
Meta description: Easy recipe for creamy potato and cauliflower gratin with Parmesan in the Thermomix. Perfectly baked and deliciously cheesy!
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