1 pound purple or red baby potatoes, sliced
1 1/4 cups milk
2 teaspoons RawSpiceBar's Herbes de Provence or dried thyme
5 ounces Gruyere cheese, shredded (1 1/4 cups)
2 heads cauliflower, sliced 1/2-inch thick
4 shallots, peeled and halved
1/3 cup panko bread crumbs
3 tablespoons butter, melted
Thyme sprigs, lemon zest
1. Preheat oven to 425 degrees F. Arrange potatoes in the bottom of a 2-quart au gratin or baking dish. In a small bowl stir together the milk, 1/2 herbes de Provence and pour over potatoes. Sprinkle potato layer with 1/2 cup of the cheese. Top with cauliflower and shallots. Cover with foil; bake 40 minutes.
2. Meanwhile, stir together the remaining cheese, panko, remaining herbes de Provence, and butter. Uncover cauliflower; sprinkle with panko mixture. Bake, uncovered, 15 minutes more or until golden. Remove; let stand 10 to 15 minutes before serving. Sprinkle with thyme and lemon zest to serve and enjoy!