Cauliflower and Potato Bake

A recipe from the British Food Trust. Gluten-free suitable

• Ready In: 1 hr
• Serves: 4

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.