Cauliflower Purée and Cheese Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Preheat the oven to 400°F / 200°C. Prepare one very large baking dish or divide the gratin between 2 large baking dishes.

Step 2

Step 2. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 18–20 minutes, until completely tender. Drain thoroughly, then return the potatoes to the hot pot over very low heat for 2 minutes, shaking occasionally, to drive off excess moisture.

Step 3

Step 3. Steam the cauliflower for exactly 6 minutes, until tender around the edges but still slightly firm in the center. Spread the cauliflower over clean kitchen towels or baking trays and allow it to steam-dry for 5 minutes so excess moisture does not dilute the cheese sauce.

Step 4

Step 4. Heat the olive oil in a large, wide skillet over medium-high heat. Add the sausage and cook for 8–10 minutes, breaking it into rough bite-sized pieces. Do not stir constantly; allow the sausage to sit against the hot pan long enough to develop properly browned, caramelized edges. Season with ½ teaspoon salt and ½ teaspoon black pepper, then remove from the heat.

Step 5

Step 5. Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuously for 2 minutes. Add the grated garlic and cook for another 30 seconds, stirring constantly and making sure the garlic does not brown.

Step 6

Step 6. Gradually add the milk, about 1 cup at a time, whisking thoroughly after each addition. Once all the milk is incorporated, bring the sauce to a gentle simmer and cook for 8 minutes, stirring frequently, until thick enough to coat the back of a spoon.

Step 7

Step 7. Reduce the heat to low and add 3½ cups Gouda, Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg. Stir until the cheese is completely melted and the sauce is smooth, then remove from the heat.

Step 8

Step 8. Mash or rice the drained potatoes until smooth. Add exactly 2 cups of the Gouda cheese sauce, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg. Fold everything together until smooth and creamy, taking care not to overwork the potatoes.

Step 9

Step 9. Spread the potato purée evenly over the bottom of the baking dishes. Distribute the browned sausage evenly over the potato layer, then arrange the cauliflower over the sausage. Pour the remaining Gouda cheese sauce evenly over the cauliflower and gently shake the dishes so the sauce works its way between the florets. Sprinkle the remaining 1½ cups Gouda evenly over the top.

Step 10

Step 10. Bake uncovered for 22 minutes. Switch the oven to the broiler or grill and cook for another 2–3 minutes, until the top is deeply golden, bubbling, and caramelized in spots.

Step 11

Step 11. Remove the gratin from the oven and let it rest for exactly 10 minutes before serving so the sauce and potato layer can set slightly while staying creamy.