This week at IHCC (I Heart Cooking Clubs) it's a Surf and/or Turf theme, a recipe that features either surf (fish and seafood) and/or turf (meat, poultry, and vegetables) from our currently featured chef, Curtis Stone. I had a nice looking cauliflower, and the potatoes, so this recipe in his book, What's for Dinner? was a natural, being from the turf side of the agenda. I served the gratin with roast chicken rather than his suggested grilled pork chops.
Hopefully the photo is legible, perhaps if you click and enlarge? I do love a cheesy gratin, and adding in the cauliflower and Camembert just knocked it up to a higher notch. Perfectly delicious, and still good for left-overs the next day. A great meal on its own with just a salad, so you don't really need any meat with this.
Be sure to check out what everyone's doing for their Surf and/or Turf over at IHCC. I always get some great recipe ideas when I visit.