You say gratin I say scalloped potatoes.
This was one of my moms go-to dinners when we were growing up. Scalloped potatoes with cheese, potatoes and a little milk at the bottom of the baking dish. Simple and delicious! The only modification mom ever did was add ham to it. My favorite part was the crispy baked cheese that clung to the foil atop the potatoes. Unfortunately, that was my brothers favorite part too.
I’ve had suggestions (from beloved friends that have never even tried it) to add onions, garlic, spices…I just don’t care for it that way.
I recently dressed it up a little out of sheer curiosity. Well, that and since my little girl is the proud wearer of a set of braces and everything has to be soft when she gets any adjustments. It really breaks my heart to see her uncomfortable because she is not a complainer. And when she says that she is in pain it’s heartbreaking.
I didn’t care if it tasted like a teenagers football sock she was going to have a soft dinner with meat, vegetable and cheese! The potatoes acted as a filler.
This was so good everyone ate more than was planned. I won’t get into that.
I always prefer that she have raw vegetables but in this case, cooked is better than none at all and cauliflower is way too hard on tender teeth.
Ok, it’s actually broccliflower but since there really isn’t much difference in my opinion I labeled it as cauliflower for simplistic reasons. I prefer it anyway.
This is another inspiration. I have listed the ingredients but now much you add is up to YOU! Follow your heart. This recipe also happens to be gluten free.
Scalloped Potatoes with Cauliflower & Bacon
by Dionne Baldwin, adapted from my childhood recipe
shredded cheese, cheddar or monterey jack
cauliflower in smaller chunks or slices, enough to lay out a single layer in your baking dish but I recommend enough for TWO
sliced green onions for garnish
Preheat oven to 350. Peel and slice potatoes and put down a single layer in the bottom of a baking dish. Add a generous layer of shredded cheese, then a layer of cauliflower. Pack it in there as much as you want! Then sprinkle chopped bacon. Repeat with another layer of potatoes, shredded cheese and you can choose to add a second layer of cauliflower if you want. It’s SO GOOD with the cheese and potatoes that you might as well. Sprinkle more bacon, then potatoes and top with shredded cheese. Pour about 1/2-3/4 cup of milk into baking dish, cover with foil and bake for about 45 minutes to an hour until potatoes are tender and cheese is begging to be eaten!
Always verify the labels on all your ingredients before using if you have an intolerance for gluten. This recipe shown in this post is gluten free.