HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPotato, Cauliflower & Thyme Gratin
Potato, Cauliflower & Thyme Gratin

Potato, Cauliflower & Thyme Gratin

with Pear Salad & Almonds

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When you top American-spiced roast potato and cauliflower with a Dijon and Parmesan-laced cream sauce, you can't go wrong. Add the finishing touch with a thyme and chilli panko crust, plus a simple pear salad for a touch of sweetness and tang.

This recipe is under 650kcal per serving.

Tags:Under 650kcalVeggie
Allergens:GlutenMilkTree NutsSulphites

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion



red onion

2 clove


1 bag


½ packet

panko breadcrumbs


1 pinch

chilli flakes

1 sachet

vegetable stock powder

1 packet

light cooking cream




1 bag

mixed salad leaves

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

grated Parmesan cheese


1 packet

Dijon mustard


Not included in your delivery

olive oil

20 g



1 tsp


1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2500 kJ
Fat30 g
of which saturates16.6 g
Carbohydrate60.2 g
of which sugars24.9 g
Protein18.4 g
Sodium1197 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and cauliflower into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, thinly slice red onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, the thyme, panko breadcrumbs (see ingredients) and a pinch of chili flakes (if using). 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, vegetable stock powder, light cooking cream and grated Parmesan cheese. Stir to combine. Season to taste.


• Add roasted potato and cauliflower to the pan. • Stir to coat, then transfer gratin mixture to a baking dish. • Sprinkle evenly with breadcrumb mixture. • Bake gratin until golden, 5-7 minutes.


• While the gratin is baking, thinly slice pear into wedges. • In a medium bowl, combine the honey and a drizzle of balsamic vinegar. Season, then add pear and mixed salad leaves. Toss to coat.


• Divide potato, cauliflower and thyme gratin and pear salad between plates. • Sprinkle with flaked almonds to serve. Enjoy!