We Heart Fresh Produce

Cauliflower and Potato Bake

Cauliflower and Potato Bake

Ingredients

  • 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

Method

  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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Leicester Tigers Through & Through

We're proud to be members of the 1880 Lounge

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Proud members of the Fresh Produce Consortium

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Proud members of the Fresh Produce Consortium