Ingredients Edit

Directions Edit

  1. Pre-heat oven to 180 °C / 350 °F / gas 4.
  2. Cook the potatoes in boiling water for 5 minutes.
  3. Drain well.
  4. Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
  5. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
  6. Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
  7. Uncover and place under a medium grill until lightly browned.
  8. Serve at once, straight from the dish.

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