This simple recipe features three cheeses from Carfagna’s award winning cheese shop! We have chosen mascarpone, fontina, and Parmigiano for the gratin. You could switch up the cheeses, just be sure to use a creamy style cheese, plus a good melting cheese, and a sharp cheese to get the right balance of texture and flavor. Serve the gratin with a green salad and a simple piece of sautéed fish or chicken.
- 2 tablespoons olive oil
- 1 medium head of cauliflower, cut into small florets or 1 1/2 pounds Yukon Gold potatoes cut into 1/4-inch slices
- 1 cup heavy cream
- 6-ounces mascarpone cheese
- 2 ounces grated fontina cheese
- 2 ounces grated Parmigiano Reggiano cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white or black pepper
- Fresh basil leaves, torn into pieces
Preheat the oven to 400 degrees.
Drizzle the olive oil evenly over the bottom of a medium size gratin dish. Place the cauliflower florets, or potatoes, into the casserole dish, spreading out into an even layer. Pour in the cream. Crumble and scatter the mascarpone cheese over the florets, along with the fontina and Parmesan cheese. Sprinkle the salt and pepper evenly over the top.
Place the casserole dish into the hot oven, roasting for 30 minutes until the cauliflower is tender and the sauce has slightly thickened. Remove from the oven, resting for 10 minutes before serving. Garnish with fresh basil leaves.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Mascarpone Cheese
- Fontina Cheese
- Parmigiano Reggiano Cheese
- Fresh Basil Leaves