Cauliflower au Gratin RecipeOrigin: Britain Period: Traditional |
Ingredients:
900g potatoes 
Cauliflower au Gratin Preparation:Method:Peel the potatoes and add to a pan of salted water. Drain and pass through a sieve back into a pan then add 2 tbsp beaten egg and whisk to combine. Season to taste then spoon into a piping bag with a large star nozzle attached. Use this to pipe the potato mix around the edge and up the sides of a shallow gratin dish then brush with the remainder of the first egg. Transfer to an oven pre-heated to 200°C and brown for about 20 minutes. In the meantime, break the cauliflower into florets and cook in a pan of boiling, salted, water until just tender (about 10 minutes). Drain well then arrange in the centre of the potato lining the gratin pan. Meanwhile, whisk together the soup, the remaining egg, the milk and the cheese in a saucepan. Bring the mixture to a boil, stirring constantly. Take off the heat then adjust the seasoning and pour over the top of the cauliflower. Top with the buttered crumbs then return to the oven and allow to heat through before serving. |
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