Potato, Cauliflower & Thyme Gratin

Name: Potato, Cauliflower & Thyme Gratin with Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
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

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Almond

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Red Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: 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

Potato

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

1 sachet

Thyme

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

Cholesterol0 mg

Sodium407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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.

• 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.

• 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.

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

• 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.