Tuesday, April 19, 2016
Twice-Baked Potatoes With Cauliflower and Cheese
This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake. The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk. Add butter. Top with cheese.
Featured in: The Baked Potato, Three Ways
Time 1 hour, 15 minutes
Yield 4 servings
4 large baking potatoes, like russets
1 teaspoon olive oil
1 small head of cauliflower, cut into florets
3 cups milk [750 ml]
2 bay leaves
4 tablespoons unsalted butter [56.8 g]
1 cup grated Parmesan cheese. [90 g]
1. Preheat oven to 450.
2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
4. While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
5. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.