By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 8


  1. 1 large potato, chopped
  2. 1 head cauliflower, chopped
  3. 2 teaspoons olive oil
  4. 1 cup sliced leeks
  5. 1 tablespoon minced garlic
  6. 1/4 cup all-purpose flour
  7. 1 cup skim milk
  8. 1 cup chicken stock
  9. 2 tablespoons chopped fresh thyme
  10. 1 teaspoon onion powder
  11. 1/4 teaspoon sea salt
  12. 1/4 teaspoon ground black pepper
  13. 1/2 cup shredded Gruyere cheese
  14. 2 tablespoons chopped fresh parsley


Heat oven to 375 F. In a medium saucepan, boil water. Once boiling, add potato and cauliflower to parboil. Drain, cool and set aside in a medium bowl.

Preheat a medium saute pan on medium heat; add olive oil. Saute leeks and garlic until tender. Using a whisk, add flour and stir to incorporate well. Deglaze the pan by adding in milk and chicken stock. Let come to a boil, whisking regularly. Stir in the thyme, onion powder, salt and black pepper.

Lightly coat a baking dish with cooking spray. Place potatoes and cauliflower in the baking dish. Pour leek and milk mixture over potatoes and cauliflower. Sprinkle with cheese and cover with aluminum foil. Bake for 20 minutes, or until potatoes are fork tender. Uncover and bake for an additional 5 minutes to brown the top. Garnish with parsley.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 106
  • Total fat 4 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 223 mg
  • Total carbohydrate 12 g
  • Dietary fiber 2 g
  • Total sugars 3 g
  • Protein 6 g

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

April 19, 2016