Roasted Chestnut and Cauliflower Gratin with Sage Thyme Cream

Ingredients

• •1 pound fresh chestnuts, peeled and roasted
• •1 medium head of cauliflower, cut into small florets
• •2 tablespoons olive oil
• •1 medium yellow onion, finely chopped
• •2 cloves garlic, minced
• •1 cup heavy cream
• •1/4 cup whole milk
• •1 teaspoon fresh sage, finely chopped
• •1 teaspoon fresh thyme leaves
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup grated Gruyère cheese
• •1/4 cup breadcrumbs

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Boil the cauliflower florets in salted water for 5-6 minutes, until partially tender. Drain and set aside.

3. 3

   In a skillet, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes.

4. 4

   Add minced garlic to the skillet and cook for another minute, stirring frequently.

5. 5

   In a small saucepan, combine heavy cream, milk, chopped sage, thyme, salt, and black pepper. Heat gently until warmed through, but do not boil.

6. 6

   Place the roasted chestnuts and blanched cauliflower florets in a large mixing bowl. Add the sautéed onions and garlic, and toss to combine.

7. 7

   Transfer the mixture into a greased 9x13-inch baking dish. Pour the cream mixture evenly over the top.

8. 8

   Sprinkle grated Gruyère cheese over the dish, followed by breadcrumbs for a crispy topping.

9. 9

   Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbling.

10. 10

    Remove from oven and let cool for 5 minutes before serving.