From my recipe collection - it is in pounds/quarts coz they're from america

CAULIFLOWER GRATIN WITH GRUYERE & HAZELNUTS

1 medium cauliflower (2 1/2 to 2 3/4 pounds)
Salt
1/2 cup creme fraiche (see note)
3/4 cup (3 ounces) grated Gruyere cheese
Kosher salt and freshly ground black pepper
3 tablespoons dry, unflavored bread crumbs
3 tablespoons hazelnuts, toasted and coarsely chopped (see note)
2 tablespoons chopped chives or flat-leaf parsley for garnish

Butter 2-quart oven-to-table baking dish or gratin pan. Set aside.

Cut off and discard base of cauliflower, then cut head into small, individual florets.

Bring large pot of water to boil and salt generously. Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes. Drain florets and pat dry with a clean kitchen towel.

Place cauliflower in prepared dish and toss with crème fraiche and half of the cheese.

Season to taste with salt and pepper.

Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.

Bake on center rack of preheated 375-degree oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.

Garnish with chives or parsley.

Makes 5 to 6 servings.

Notes: Creme fraiche is available in most supermarkets. If you can't find it, this recipe works well; it needs to be made at least 6 hours in advance.

Whisk 1 cup whipping cream and 1/3 cup sour cream together in medium non-reactive bowl.

Let stand at room temperature until thickened, 6 hours or longer. Cover and refrigerate.

Store up to 1 week, covered, in refrigerator.

Makes 1 1/3 cups.

To toast hazelnuts: Spread on a rimmed baking sheet and bake in a preheated 350º F oven until browned and fragrant, 6 to 8 minutes. When cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.

RUSSIAN POTATO CASSEROLE WITH CARAMELIZED ONIONS

6 large sweet onions, diced or sliced thinly
5 tbsp. butter
4 tbsp. olive oil
1 tbsp. sugar
About 4 lbs. of russet potatoes
chicken stock (Note from Schaz: can use vegetable stock - I make up a stock with vegeta powder)
1 stick (1/2 cup) butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill
2 cups sour cream

Melt the butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes, stirring. The onions will take about an hour.

Meanwhile, boil the potatoes in enough stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the stock. Mash the potatoes. Add the butter, cut into pieces to melt.

Stir the beaten eggs into the 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Stir in the cream and the dill. Add enough of the reserved stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.

Grease a casserole dish with butter and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the 2 cups of sour cream.

Bake at 350F for 30-35 minutes, or until the top is lightly browned.