Individual Potato Gratins with Cauliflower Sauce

Instructions

1. Preheat oven to 350 degrees.
2. Steam the cauliflower until very tender. You can do this with a steamer basket on the stove or in the microwave in a covered casserole dish with a few tablespoons of water in it.
3. Once tender, put in a blender with ¾ cup of broth, rosemary, garlic powder, black pepper and a small amount of salt. Blend until completely smooth. You want this to be about the consistency of heavy cream, so if it's thicker than that, add some more broth until thin enough. Taste for seasoning and add if necessary.
4. Spray a 12-cup muffin tin with cooking spray. In the muffin cups, place layers of potato (season each potato layer with a little s & p,) green onions and cheese. As long as there is a layer of potato on the bottom and on the top you're good to go. Each cup gets 1 tbs of cheese total, I do two layers of ½ tbs each in between layers of potato and I usually get about 4 layers of potato in each cup all together. Once the last layers of potato have been placed on top (it's ok, if they're slightly taller than your muffin tin,) season with salt and pepper and top each cup with 2 tablespoons of the cauliflower sauce. This is going to make these cups VERY full, that's ok.
5. Carefully cover your muffin tin with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes or until potatoes are tender. They're not going to be very pretty at this point, but have no fear! Top HALF of your cups with an additional ½ tbs of cheese each. Pop back in the oven for another minute or two until the cheese has melted. Let set for 10 minutes out of the oven before removing from tin. Once you remove them, stack a cheese-topped gratin on top of one without cheese, making six individual potato gratins. Enjoy all of that cheesy goodness!