Cauliflower is available all year round and is often eaten with a rich creamy sauce, as in this recipe. Freshly grated nutmeg and garlic add flavour to the sauce, which is soaked up deliciously by the potatoes.
450 g (1 lb) new potatoes, thinly sliced
salt and pepper
1 small cauliflower, broken into florettes
1 garlic clove, skinned and crushed
pinch of freshly grated nutmeg
150 ml (5 fl oz) fresh single cream or buttermilk
50 g (2 oz) Cheddar cheese, grated
1. Cook the potatoes in boiling salted water for 5 minutes. Drain well.
2. Layer the potatoes and cauliflower in a lightly buttered 1.1 litre (2 pint) ovenproof serving dish. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
3. Sprinkle the cheese, cover and bake at 180°C (350°F) mark 4 for 45-50 minutes, until the vegetables are tender. Uncover and place under a medium grill until lightly browned. Serve at once, straight from the casserole.
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