Triple Cheese Curried Cauliflower Gratin
Ingredients
- 3 cups heavy cream
- 1/4 cup vadouvan (see Note)
- 3 tablespoons finely chopped fresh curry leaves (1/2 ounce; see Note)
- 1 teaspoon chopped garlic
- Salt
- Freshly ground white pepper
- 6 ounces Cantal cheese, shredded
- 6 ounces Emmental cheese, shredded
- 3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
- Extra-virgin olive oil, for brushing
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1 head of cauliflower (2 1/2 pounds)—halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
- 1 large white onion, very thinly sliced
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