Cauliflower & potato bake
A great veggie dish to serve up when you need a bit of comfort midweek
- Serves: 4 persons
- 600g waxy potatoes, such as Maris Peer
- 1large cauliflower (about 1.2kg), cut into bite size florets
- 1tbsp unsalted butter, plus extra for the baking dish
- 1garlic clove, finely chopped
- 2onions, finely sliced
- 150ml whole milk
- 200ml whipping cream
- 150g gruyère, grated
- 1pinch ground nutmeg
- 1tbsp chives, finely chopped
Step 1Heat the oven to 180C/160C fan/gas 4. Peel and cut the potatoes into wedges. Tip the potatoes into a large pan and cover with cold water, then salt well. Bring to a boil and cook for 5 mins. Add the cauliflower florets and boil for a further 3-5 mins until both the potatoes and the cauliflower are just tender. Drain well and leave to steam dry.
Step 2Butter a 25 x 25cm baking dish. In a frying pan, heat the butter until foaming, then stir in the garlic and onions. Gently fry for a few minutes until slightly softened. Remove from the heat. Tip the potatoes and cauliflower into the dish and stir through the softened onions. In a jug, whisk together the eggs, milk and cream before stirring in half of the cheese. Season with the nutmeg and some salt and pepper, and carefully pour over the vegetables. Sprinkle over the remaining cheese and bake in the oven for 25 mins until golden. Scatter over the chives and serve. This recipe has been provided by Das Kochrezept and not been re-tested by us.