Cheesy Potato, Cauliflower & Thyme Gratin

Name: Cheesy Potato, Cauliflower & Thyme Gratin with Pear Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 red onion; 2 clove garlic; 1 packet thyme; ½ packet panko breadcrumbs; 20 g butter; 1 packet Dijon mustard; ½ packet vegetable stock; 1 packet light cooking cream; 1 packet Parmesan cheese; 1 pear; drizzle balsamic vinegar; 1 packet mixed salad leaves

with Pear Salad

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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 pear salad for a touch of sweetness and tang.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Gluten

•Wheat

•Milk

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

potato

1 portion

cauliflower

red onion

2 clove

garlic

1 packet

thyme

½ packet

panko breadcrumbs

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

1 packet

Dijon mustard

½ packet

vegetable stock

1 packet

light cooking cream

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

pear

1 packet

mixed salad leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2718 kJ

Calories650 kcal

Fat33.6 g

of which saturates19.5 g

Carbohydrate63.2 g

of which sugars26 g

Dietary Fibre13.9 g

Protein26.7 g

Sodium1342 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

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 with pepper. • Toss to coat, then 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). 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 Parmesan cheese. Stir to combine. Season to taste.

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

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