Potato and cauliflower gratin

Preparation – 20 minutes

Fill the medium-sized pan with water and salt and bring to a boil. Peel and rinse the potatoes and cut them into thin slices. Cook the potato slices for a few minutes. Meanwhile divide the cauliflower into smaller florets.

Remove the potato slices from the water using a skimmer and add them to the oven dish. Bring the water back to a boil and cook the cauliflower florets for a few minutes.

Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.  

Peel and finely chop the shallot and garlic cloves. Combine the eggs, chopped garlic, shallot, cream, dried thyme, pepper and salt in the bowl and mix well with a whisk.

Divide the cooked cauliflower florets over the potato slices and pour the egg-cream mixture over the oven dish. Divide a thick layer of grated cheese over the top along with a handful of panko and a few cubes of butter.  

Finishing the potato and cauliflower gratin – 40 minutes

Bake the gratin in the oven for about 40 minutes, or until the cheese has melted and the gratin is beautiful golden brown. Perfect as a side dish for any kind of meat or fish. Enjoy!