Cauliflower & Potato Gratin

Cauliflower & Potato Gratin

SERVES 8 PREP 15 minutes COOK 30 minutes COST $1 a serve


500g cauliflower, cut into florets
500g potatoes, coarsely chopped
40g butter, chopped
2 tablespoons plain flour
1¾ cups milk
1 cup grated tasty cheese,
plus ⅓ cup extra
¼ teaspoon ground nutmeg
1 tablespoon marjoram leaves
⅔ cup soft fresh breadcrumbs


1 Preheat the oven to 220°C/200°C  fan-forced. Grease a 2-litre (8-cup)  ovenproof dish. Cook the cauliflower and  potato in a large saucepan of boiling salted  water for 7 minutes or until just tender. Drain.
2 Meanwhile, melt the butter in  a medium heavy-based saucepan  over moderate heat. Add flour; cook  and stir for 1 minute or until bubbling.
Gradually whisk in the milk until smooth.  Cook and whisk for 3 minutes or until  the sauce boils and thickens. Remove  from heat. Stir in the cheese until  melted and smooth. Stir in nutmeg  and marjoram. Season.
3 Place the cauliflower mixture in the  prepared dish. Pour over cheese sauce.  Sprinkle with combined extra cheese  and breadcrumbs. Bake for 20 minutes  or until gratin is golden and bubbling.  Stand for 5 minutes. Serve.


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