Name: Mashed Potato and Cauliflower Gratin
Cook time: 1 hour
Total time: 2 hours
Yield: Makes 8 servings
Ingredients: 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces; Salt; 1 1/4 cups whole milk, divided; 1 stick (8 tablespoons) unsalted butter, divided; 4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed); 1/4 teaspoon freshly ground black pepper; 1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core; 3 garlic cloves, peeled and smashed; 3/4 to 1 cup grated Parmigiano-Reggiano, divided

Photo by Lara Ferroni

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness.

Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Cooks' notes:

•Potato and cauliflower mixture, without final melted butter and cheese topping, can be made 2 days ahead and chilled, covered. Bring to room temperature, then bake and broil with topping.
•Recipe can be halved and baked in a 2-quart flameproof shallow baking dish.