Potato, Cauliflower & Thyme Gratin

Name: Potato, Cauliflower & Thyme Gratin with Garden Salad
Total time: 40m
Yield: 2
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Flaked Almonds; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 packet Dijon Mustard; 2 Potato; 1 packet Panko Breadcrumbs; 1 sachet Thyme; 1 Cauliflower; 1 drizzle olive oil; 20 g butter; 1 drizzle balsamic vinegar

with Garden Salad

4.0(80)

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Calories

:

587 kcal

Protein

:

18.5g protein

Difficulty

:

Easy

Calorie Smart

Veggie

Allergens:

Milk
Almond
Wheat
Gluten
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Gluten

When you top roast potato and cauliflower with a Dijon and Parmesan-laced cream sauce, you can’t go wrong. Add the finishing touch with a thyme-panko crust, plus a simple cherry tomato salad for a touch of sweetness. This recipe is under 650kcal per serving. Due to local availability, we’ve replaced the pear with snacking tomatoes, which may be a little different to what’s pictured. You may also see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Red Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Dijon Mustard

2

Potato

1 packet

Panko Breadcrumbs

(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)

1 sachet

Thyme

1

Cauliflower

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Calories587 kcal

Energy (kJ)2460 kJ

Fat33.5 g

of which saturates17.3 g

Carbohydrate52.3 g

of which sugars14 g

Dietary Fibre12.9 g

Protein18.5 g

Sodium407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and cauliflower into bite-sized chunks.
• Place veggies in a baking dish. Drizzle with olive oil
and season to taste with a generous pinch of salt
and pepper.
• Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your baking dish is crowded, divide the veggies
between two dishes.

2

• Meanwhile, thinly slice red onion.
• Finely chop garlic.
• Pick thyme leaves.
• In a medium bowl, combine a generous drizzle of
olive oil, thyme and panko breadcrumbs (see
ingredients). Season with pepper.

3

• When the veggies have 10 minutes remaining, heat
a large frying pan over medium-high heat with the
butter and a drizzle of olive oil.
• Cook onion, stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Remove pan from heat. Add Dijon mustard, light
cooking cream and Parmesan cheese. Stir to
combine. Season to taste with salt and pepper.

4

• To the baking dish with roasted veggies, pour over
the creamy sauce.
• Sprinkle evenly with the breadcrumb mixture.
• Bake until golden, 5-10 minutes.

5

• While gratin is baking, halve snacking tomatoes.
• In a second medium bowl, add a drizzle of balsamic
vinegar and olive oil. Season to taste, then add
tomatoes and mixed salad leaves. Toss to coat.