It’s November. I’m cold. I want something warming for dinner. This’ll do, though I made a slightly lazier version below.
Start with 2lbs yellow potatoes, washed and cut into small cubes. I used the thin-skinned ones as opposed to the baking ones because I didn’t want to peel them. A little potato skin is good for you. Plop those in a large pot, cover them with water, and boil them until tender, about 12 minutes.
When they’re pokable with a fork, drain them and add in 3/4 cup whole milk and 3 tablespoons butter and mash that until they’re all mooshy.
Add in about 2 cups grated Gruyère cheese and stir that around until it’s melted and glorious.
Now you’re going to need a large cauliflower.
And 4 cloves garlic.
Chop the cauliflower up and smash the garlic cloves and chuck them all in a pot together. Cover that with water and boil until the cauliflower is tender, probably another 12 minutes.
Drain that and then huck the cauliflower into a food processor. Add another 1/2 cup milk and another 3 tablespoons butter to that sucker and give it a whaz until it’s chunky yet totally puréed.
Mix together your potatoes and your cauliflower in a large bowl.
Season with salt and pepper.
Butter a large casserole baking dish and dump your vegetable mooshiness on in there.
Take 1 cup of grated parmesan cheese and sprinkle that over top.
Bake in a preheated oven at 425°F for about 20-30 minutes, until the top is bubbling and brown. Enjoy!