Potato, Cauliflower & Thyme Gratin
with Garden Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
1 packet
Light Cooking Cream
(Contains: Milk;)
2
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
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
1 sachet
Thyme
1
Cauliflower
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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.
• Divide potato, cauliflower and thyme gratin and
garden salad between plates
• Sprinkle with flaked almonds to serve. Enjoy!
