Cauliflower and Potato Bake

• waxy potatoes↗600g g

  e.g., Maris Peer

• large cauliflower1

  cut into bite‑size florets

• unsalted butter↗1 tbsp tbsp

  plus extra for the pan

• garlic clove↗1

  finely chopped

• onion↗2

  finely chopped

• eggs↗3
• whole milk↗150ml ml
• whipping cream200ml ml
• gruyère↗150g g

  grated

• ground nutmeg↗1 pinch pinch
• green onion↗1 tbsp tbsp

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Peel and cut the potatoes into wedges. Transfer the potatoes to a large pot, cover with cold water, season generously with salt. Bring to a boil and cook for 5 minutes. Add the cauliflower florets and cook for another 3‑5 minutes, until the potatoes and cauliflower are soft. Drain well and set aside to allow excess moisture to evaporate.

2. 2

   Butter a 25 × 25 cm baking dish. In a pan heat the butter until it foams, then add the garlic and onion. Sauté gently for a few minutes until they soften slightly. Remove from heat. Transfer the potatoes and cauliflower to the dish and mix with the softened onion. In a jug whisk together the eggs, milk and cream, then add half the cheese. Season with ground nutmeg, salt and pepper and carefully pour the mixture over the vegetables. Sprinkle the remaining cheese and bake in the oven for 25 minutes until golden. Sprinkle with chopped green onion and serve. This recipe was provided by Das Kochrezept and has not been retested by us.