Cauliflower and potato gratin

A creamy, comforting dish that showcases cauliflower at its best. Perfect for feeding a crowd!

For 8 people

• 2 cauliflowers

• 1 kg potatoes

• 200 ml double cream

• 200 g grated Gruyère cheese

• Salt and freshly ground black pepper

1. Peel the potatoes. Trim the cauliflower into florets.

2. Place the potatoes in a pressure cooker with water at the bottom and cook for 10 minutes. Cook the cauliflower florets in the pressure cooker with water at the bottom and cook for 3 minutes.

3. Preheat the oven to 180°C. In a large ovenproof dish, spread half the cauliflower in an even layer. Add a layer of sliced potatoes on top. Sprinkle with one-third of the grated Gruyère, and season with salt and pepper. Add the remaining cauliflower on top, followed by the cream, salt, pepper and Gruyère.

4. Bake the dish for 30 minutes or until the top is golden brown.