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.