Triple cheese curried caulif lower gratin

3½ to 4 hours. Serves 12.

3 cups heavy cream ¼ cup vadouvan ½ ounce finely chopped fresh curry leaves 1 teaspoon chopped garlic 1 teaspoon salt ½ teaspoon freshly ground white pepper 6 ounces Cantal or Fontina cheese, shredded 6 ounces Emmental cheese, shredded 2½ ounces freshly grated Parmigiano-Reggiano cheese Extra-virgin olive oil, for brushing 2½ pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick 1 large head of cauliflower, about 2½ pounds, halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved 1 large white onion, very thinly sliced

1. In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse. Season the cream with 1 teaspoon salt and ½ teaspoon white pepper, or to taste.

2. Heat the oven to 350 degrees. In a bowl, mix together all three cheeses. Lightly brush a 5½-quart enameled cast-iron casserole with olive oil. Arrange one slightly overlapping layer of potatoes in the casserole dish, followed by a layer of the cauliflower (including the crumbles). Scatter some of the onion on top and sprinkle with ¾ cup of the cheese. Drizzle with ½ cup of the vadouvan cream. Repeat layering 3 more times with the remaining potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture over the top.

3. Cover with foil and poke a few holes in it. Bake the gratin until tender, about 1½ hours. Uncover and cook until the cream has been absorbed and the gratin is golden brown on top, 30 to 60 minutes longer. Transfer to a rack and let stand for 20 minutes before serving.

Note: Adapted from a recipe by Sang Yoon. Vadouvan can be found at grocery store chains and online. Fresh curry leaves can be found at Indian grocery stores.