Potato and cauliflower dauphinois

This is such a versatile dish, – I have taken this to a BBQ, to a family dinner and cooked this for an easy meal at home.  The recipe comes from Jamie Oliver’s ‘Cook with Jamie’, one of my go-to cookbooks. There are many recipes in here that are not fiddly, yet will impress even the most fussy eaters.

250ml cream
250ml full cream milk
4 cloves garlic, finely sliced
Knob of butter
2 bay leaves (I never had bay leaves when I make this, but this is in the recipe)
sea salt and freshly ground pepper
600g potato, sliced (I use Agria)
Half a large cauliflower, sliced
Thyme (fresh is good, but dried is okay too)
Handful of grated Parmesan

Preheat the oven to 200C. Simmer milk, cream, garlic, bay leaves and nutmeg for 5 minutes. Remove from heat, then season with salt and pepper.

Butter an earthenware dish. Put a layer of potatoes on the bottom, sprinkle with thyme, and add a layer of cauliflower. Repeat, and finish with a layer of potatoes.

Pour over the infused milk and cream. Oil one side of a a piece of aluminum foil and cover the dish, oil-side down. Cook in oven for 1 hour, until potatoes are soft.

Remove foil. Sprinkle over the Parmesan. Return to oven, and cook for another 10 – 20 minutes until golden brown.  You can keep this in the oven (turn to low) until you are ready to serve.

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