Cauliflower is such a versatile vegetable and has numerous health benefits, which makes it a great addition to any of your favorite dishes! Whether it's mashed, steamed, or roasted, cauliflower pairs great with so many foods - including cheese!

Camembert is a creamy cow's milk cheese with a buttery texture and undertones of mushrooms. For this recipe with The Cheeses of Europe, I decided to make a Potato and Cauliflower Gratin with a creamy, delicious topping made with this amazing cheese! And of course, I couldn't help adding a little bacon - because why not?

See the full video here, or check out the recipe below!

Ingredients:

2 tablespoons extra virgin olive oil

1/2 yellow onion, finely chopped

1 garlic clove, minced

1 cup chopped cauliflower

1 cup whole milk

4 ounces Camembert cheese with rind, cubed

Sea salt and pepper to taste

1 tablespoon chopped parsley

1 1/2 pounds baking potatoes, peeled and thinly sliced

4 ounces bacon, diced

Directions:

Preheat oven to 375°.
Heat olive oil in a medium saucepan over medium heat. Add the onions and sauté until translucent, then add garlic and sauté for one minute more. Add the chopped cauliflower and continue stirring, about 5-6 minutes.
Pour in the milk and bring to a simmer for ten minutes. Then add the Camembert cubes and continue stirring until melted. Season with salt and pepper, add chopped parsley, and remove from heat.
While the cheese sauce cools, layer potato slices into an 11” gratin dish. Pour cheese mixture over potatoes and even it out with a spoon. Evenly distribute the bacon bits over the gratin.
Cover with foil and bake for 45 minutes until potatoes are tender.
Uncover and raise temperature to 400° and cook an additional 15-20 minutes until golden brown on top