Spanish Cauliflower, Potato and Cheese Bake Recipe
This bake is a Spanish answer to the craving for “something hearty from the oven” when it’s chilly outside. Cauliflower and potatoes are baked in a delicate sauce with olive oil, garlic and cheese, creating a creamy interior and a lightly crispy top. The dish is a bit like a French gratin, but with a Spanish twist of olive oil and smoked paprika instead of heavy cream.
A lighter take on classic gratin that swaps heavy cream for olive oil, milk and smoked paprika, giving the dish a Spanish character while keeping it comforting and hearty.
Chef's tips
Parboil the vegetables only until just tender so they keep their shape during baking and don’t turn mushy. If your oven browns the top too quickly, cover the dish loosely with foil and remove it for the last few minutes to crisp the surface.
How to serve
Pair this bake with a green salad, roasted peppers or a simple tomato salad. It also works well as a side dish to roasted chicken or grilled fish.
Ingredients
- cauliflower - 1 piece
- potatoes - 600 g
- yellow cheese e.g. semi-hard cheese for grating - 120 g
- milk - 250 ml
- egg - 2 piece
- olive oil - 3 tablespoon
- smoked paprika - 0.5 teaspoon
- garlic - 2 clove
- breadcrumbs - 2 tablespoon
- salt
- black pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with 1 tablespoon of olive oil.
- Divide the cauliflower into small florets, rinse and dry. Peel the potatoes and slice them thinly (about 3–4 mm).
- In a large pot bring water with 1 teaspoon of salt to a boil. Add the cauliflower florets and cook for 4–5 minutes, until slightly tender but still firm to the bite. Drain and set aside.
- In the same hot water add the potato slices and cook for 5–6 minutes, until just tender but not falling apart. Drain carefully so they don’t break.
- Grate the cheese on a fine grater. Finely chop the garlic or press it through a garlic press.
- In a bowl, mix the milk, eggs, 2 tablespoons of olive oil, garlic, smoked paprika, a pinch of salt and pepper. Add half of the grated cheese and mix.
- Arrange a layer of potatoes on the bottom of the baking dish, then some of the cauliflower on top. Repeat until you use all the vegetables, finishing with a layer of cauliflower.
- Pour the prepared milk-and-egg mixture over everything, making sure the sauce seeps between the layers. Gently shake the dish.
- Sprinkle the top with the remaining cheese and breadcrumbs.
- Bake for 25–30 minutes, until the top is golden and the sauce inside is just set (when you move the dish, the mixture should be springy, not liquid).
- After removing from the oven, let the bake rest for 10 minutes so it firms up slightly and is easier to slice.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje. Możesz ją też zamrozić w szczelnym pojemniku do 2 miesięcy i odgrzać w piekarniku pod przykryciem.
