Cauliflower and Potato Bake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A recipe from the British Food Trust. Gluten-free suitable Ingredients:
500 g potatoes, thinly sliced (1 lb) |
1 small cauliflower, broken into florets |
1 garlic clove, crushed |
one pinch grated nutmeg |
150 msl single cream (1/4 pint) or 150 ml buttermilk (1/4 pint) |
50 g cheddar cheese, grated (2 oz) |
Directions:
1. Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
2. Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
3. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
4. Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
5. Uncover and place under a medium grill until lightly browned.
6. Serve at once, straight from the dish.
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