Gouda, cauliflower and potato bake

Name: Gouda, cauliflower and potato bake recipe
Yield: 4
Ingredients: 600ml thickened cream; 100g unsalted butter; 2 garlic cloves, crushed; 125ml vegetable stock; 2 tsp mustard powder; 2 tsp cumin seeds; 700g cauliflower; 3 eschalots, peeled, thinly sliced on a mandoline; 500g potatoes, peeled, thinly sliced on a mandoline; 300g Gouda, rind removed, grated; 20.00 ml extra virgin olive oil; 75g breadcrumbs; 40.00 ml chopped flat-leaf parsley leaves

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P38 STUDD July Gouda, Cauliflower and Potato Bake

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by Ellie and Sam Studd

Jul 05, 2022

Take an iconic Dutch cheese, add some cauliflower and carbs, and Ellie and Sam Studd have served up a truly decadent one-dish bake to warm your winter.

600ml thickened cream
100g unsalted butter
2 garlic cloves, crushed
1/2 cup (125ml) vegetable stock
2 tsp mustard powder
2 tsp cumin seeds
1 medium (700g) cauliflower, trimmed, sliced into 5mm-thick slices
3 eschalots, peeled, thinly sliced on a mandoline
500g potatoes, peeled, thinly sliced on a mandoline
300g Gouda, rind removed, grated
1 tbs extra virgin olive oil
1 1/2 cups (75g) panko breadcrumbs
2 tbs chopped flat-leaf parsley leaves

Method

1.

Preheat oven to 220°C.
2.

Place cream, butter, garlic and stock in a small saucepan over medium heat and bring to a simmer. Stir through the mustard and cumin, season with salt flakes and freshly ground black pepper, then remove from the heat.
3.

Layer half the cauliflower in a 24cm x 24cm, 6cm-deep (1.2L) baking dish, and top with half the eschalot, potato and Gouda. Repeat layers with the remaining cauliflower, eschalot, potato and Gouda.
4.

Pour the cream mixture evenly over the top.
5.

Combine oil and breadcrumbs in a bowl, season and toss well to combine. Sprinkle over the cauliflower mix. Cover with foil and bake for 1 hour or until cauliflower is tender and cooked through.
6.

Remove foil and bake for a further 7-10 minutes until the crumbs are golden and crisp.
7.

Remove from the oven and allow to cool slightly before sprinkling with chopped parsley to serve.