Roasted Cauliflower and Onion Gratin with Bacon

Here’s something nice to whip up while you wait out the apocalypse.

• 1 large Russet potato, cut into thin rounds
• 1 head cauliflower, cut into bite-size florets
• 1 large clove garlic, smashed
• 1/2 large onion, halved, then cut into thin rounds
• 2 cups heavy cream
• 1 pinch nutmeg
• 1 cup shredded white cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 thick slices bacon, cooked and chopped into lardon
• 1/2 tsp. dried thyme

1. Preheat oven to 425. On a large rimmed baking sheet, mix cauliflower florets and onions, then toss with olive oil to coat. Roast for 25 minutes.
2. In a small mixing bowl, mix the heavy cream, smashed garlic, thyme, nutmeg and at least a tsp. of kosher salt. Add a healthy pinch of pepper, too. Set aside.
3. Layer the potato rounds in a 9×9 casserole or other smallish baking vessel. When the cauliflower and onions are done roasting, remove them from the oven and layer them on top of the potatoes. Don’t be alarmed if some of the onions got a little crispy in the oven–they make the gratin better. Sprinkle bacon on top.
4. Pour the heavy cream mixture over all the veggies. Top everything with the two cheeses. Bake at 375 for 45 minutes. Let set up for at least 15 minutes.

This is one of the best, most savory gratins I’ve ever had. The roasted, toasted bits of cauliflower and onion add this sweet depth that normally not present in my gratins and the bacon hammers home the savory qualities of the dish, while adding a little smokey flavor. Bon Appetite.