Potato cauliflower au gratin

Serves 8

Tip: Chop potatoes and cauliflower about the size of a nickel so that the dish will cook evenly in 25 minutes.

1. Add 1 head cauliflower to boiling water.
2. Add 1 large potato.
3. Cook until barely tender, then let cool.
4. Add 2 teaspoons olive oil.
5. Add 1 cup sliced leeks.
6. Add 1 tablespoon minced garlic.
7. Cook until tender.
8. Add 1/4 cup all-purpose flour.
9. Add 1 cup skim milk.
10. Add 1 cup chicken stock.
11. Boil and stir frequently.
12. Add 2 tablespoons chopped fresh thyme.
13. Add 1 teaspoon onion powder.
14. Add 1/4 teaspoon sea salt.
15. Add 1/4 teaspoon ground black pepper.
16. Stir until combined.
17. Coat baking dish with cooking spray.
18. Pour leek and milk mixture over potato and cauliflower.
19. Add 1/2 cup shredded Gruyere cheese.
20. Cover with aluminum foil.
21. Bake 20 minutes at 375 F.
22. Uncover and bake for 5 more minutes.
23. Garnish with parsley.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.