Potato and Cauliflower Gratin (GF) (V)
Recipe by Sarah Tuck, dish MagazineIngredients
800g agria potatoes
350g cauliflower
1½ cups Lewis Road Creamery Organic Single Cream
1 cup whole Lewis Road Organic Milk
3 cloves garlic, crushed
sea salt and ground pepper
3 sprigs thyme, plus extra to garnish
100g gruyère cheese, grated
50g parmesan, finely grated
Method
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1
Preheat the oven to 180°C fan bake.
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2
Peel the potatoes and slice into thin rounds. Slice the cauliflower into thin florets.
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3
Put the cream, milk and garlic in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer. Add the thyme, sliced potatoes and cauliflower and cook for 5 minutes.
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4
Gently transfer half of the potato mixture to a baking dish. Cover with half of the cheeses, add the remaining potato mixture and top with remaining cheeses. Bake for 40 minutes until golden and bubbling.
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5
To serve: Leave to sit for 5 minutes before serving with a garnish of fresh thyme. Serves 8–10