Ingredients
1. Preheat the oven to 180°C fan bake.
2. Peel the potatoes and slice into thin rounds. Slice the cauliflower into thin florets.
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.
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.
5. To serve: Leave to sit for 5 minutes before serving with a garnish of fresh thyme. Serves 8–10