Creamy Potato and Cauliflower Gratin

4-5 cups thinly sliced Potato (800g)
1 cup thinly sliced Parsnip (250g)
2 cups small Cauliflower florets (from half a head)
1.5 cups Heavy Cream (or milk/cream mix)
1 large clove Garlic (minced)
1/2 cup Grated Cheese (e.g., Gruyère, Cheddar)
Salt, Pepper, Pinch of Nutmeg
1 Tbsp Butter (for greasing)

Prep: Preheat oven to 375°F (190°C). Grease a large baking dish (approx. 9x13 inch) with butter. Thinly slice the Potatoes and Parsnip (a mandolin works well). Cut the Cauliflower into small florets.

Sauce: In a small saucepan, gently warm the Heavy Cream, Garlic, Nutmeg, salt, and pepper. Do not boil. Remove from heat.

Layer: Arrange half of the sliced Potatoes and Parsnips in an even layer in the prepared dish. Scatter the Cauliflower florets over the top. Layer the remaining Potatoes and Parsnips on top of the cauliflower.

Bake: Pour the cream mixture evenly over the vegetables. Sprinkle the top with the grated Cheese.

Cook: Bake for 40–50 minutes, or until the potatoes are tender (test with a fork) and the top is golden and bubbly. Let cool for 10 minutes before serving.

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