A golden, bubbling bake of pure comfort with tender potato and cauliflower simmered in Lewis Road Creamery rich organic cream and milk.
Serves: 8-10
INGREDIENTS
800 grams agria potatoes
350 grams cauliflower
1½ cups Lewis Road Creamery Organic Single Cream
1 cup whole Lewis Road Creamery Organic Milk
3 cloves garlic, crushed
sea salt and ground pepper
3 sprigs thyme, plus extra to garnish
100 grams gruyère cheese, grated
50 grams parmesan, finely grated
METHOD
Preheat the oven to 180°C fan bake.
Peel the potatoes and slice into thin rounds. Slice the cauliflower into thin florets.
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.
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.
To serve: Leave to sit for 5 minutes before serving with a garnish of fresh thyme.
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