Love the simplicity of this all in one dish, meal. Great family pleaser that goes a long way and it’s easy to double to freeze for later.
Kitchen Tip! This dish can be made ahead of time and then baked just before you need to serve it. Also works well with broccoli in it.
45 to 60 Minutes
|300g potatoes, peeled and cubed|
|1 head cauliflower, broken into small florets|
|1 tblsp cornflour|
|300ml pouring cream|
|2 cloves garlic, finely chopped|
|30g leek, finely sliced|
|1 tblsp parsley, finely chopped|
|1 tblsp scallions, finely chopped|
|500g smoked coley, skinned and cut into chunks|
|Salt, pepper, paprika|
|10g parmesan cheese, grated|
|10g red cheddar, coarsely grated|
1 Pre-heat the oven to 200’C. Butter a deep ovenproof dish and set aside.
2 Parboil the potatoes and cauliflower in salted water for 4 to 5 minutes. Drain well and tip into the oven proof dish. Sprinkle with leek, parsley and scallions. Scatter half the cheeses over. Season with salt, pepper & paprika.. Scatter the coley in between the potatoes and cauliflower.
3 Put the garlic, cornflour and cream into a bowl, and mix well. Pour all over the top and between the cracks. Scatter the remaining cheese over the top and a little extra paprika.
4 Bake for 20 to 25 minutes, until golden brown and bubbling.
5 Great served with a leafy side salad