Cheesy Cauliflower and Potato Bake

Name: Cheesy Cauliflower and Potato Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 600 g waxy potatoes such as Maris Peer; 1 large cauliflower cut into bite size florets; 1 tbsp unsalted butter plus extra for the baking dish; 1 clove garlic finely chopped; 2 onions, finely sliced; 3 eggs; 150 ml whole milk; 200 ml whipping cream; 150 g gruyère grated; 1 pinch ground nutmeg; 1 tbsp chives, finely chopped

A comforting and creamy vegetable bake featuring tender potatoes and cauliflower florets enveloped in a rich Gruyère cheese sauce. Perfect as a hearty side dish or a satisfying vegetarian main for the whole family.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

waxy potatoes such as Maris Peer
600 g
large cauliflower cut into bite size florets
1
unsalted butter plus extra for the baking dish
1 tbsp
garlic finely chopped
1 clove
onions, finely sliced
2
eggs
3
whole milk
150 ml
whipping cream
200 ml
gruyère grated
150 g
ground nutmeg
1 pinch
chives, finely chopped
1 tbsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Peel the potatoes and cut them into uniform wedges. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 5 minutes.

Add the cauliflower florets to the pot with the potatoes and boil for another 3-5 minutes until both vegetables are just tender. Drain thoroughly and let them sit in the colander to steam dry, which ensures a creamy rather than watery bake.

Grease a 25x25cm baking dish with a little butter. In a frying pan, melt 1 tbsp of butter until foaming. Add the sliced onions and chopped garlic, sautéing for a few minutes until they are soft and fragrant. Remove from the heat.

Transfer the drained potatoes and cauliflower into the baking dish. Add the sautéed onions and garlic, then toss gently to distribute them evenly.

In a jug or bowl, whisk together the eggs, milk, and whipping cream. Stir in half of the grated Gruyère cheese. Season the mixture with ground nutmeg, salt, and black pepper.