A golden, bubbling bake of pure comfort with tender potato and cauliflower simmered in Lewis Road Creamery rich organic cream and milk.
Serves: 8-10
INGREDIENTS
800 grams agria potatoes
350 grams cauliflower
1½ cups Lewis Road Creamery Organic Single Cream
1 cup whole Lewis Road Creamery Organic Milk
3 cloves garlic, crushed
sea salt and ground pepper
3 sprigs thyme, plus extra to garnish
100 grams gruyère cheese, grated
50 grams parmesan, finely grated
METHOD
Preheat the oven to 180°C fan bake.
Peel the potatoes and slice into thin rounds. Slice the cauliflower into thin florets.
Put the cream, milk and garlic in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer. Add the thyme, sliced potatoes and cauliflower and cook for 5 minutes.
Gently transfer half of the potato mixture to a baking dish. Cover with half of the cheeses, add the remaining potato mixture and top with remaining cheeses. Bake for 40 minutes until golden and bubbling.
To serve: Leave to sit for 5 minutes before serving with a garnish of fresh thyme.
Discover the full Lewis Road Creamery x dish 'Dairy that makes the moment' collection here
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.