Cauliflower and potato bake recipe

 This recipe is a great way to use up sprouting potatoes, and any leftover cauliflower, milk and cheese.

Allergens: contains gluten and milk.

Serves 2 to 3 as a main meal.

Ingredients

1 small cauliflower

2 to 3 medium potatoes

1 tablespoon of any cooking oil or butter

2 medium leeks washed and sliced

4 tablespoon of plain flour

400ml (14 fluid ounces) milk

1 teaspoon of mustard, paprika or cayenne

85g (3oz) grated cheese

Method

1. Peel and slice the potatoes and chop the cauliflower into florets
2. In a steamer, if you have one, boil the potatoes in the bottom pan and steam the cauliflower - or boil each in separate pans until just cooked.
3. Meanwhile, heat the oil in a saucepan on a low heat and cook the leeks until soft.
4. Stir in the flour and cook for 2 minutes.
5. Add the milk, stirring all the time.
6. Continue stirring until the milk has thickened and boiled.
7. Add the paprika and half the cheese.
8. In a lasagne type dish, place the potatoes in the bottom and add the cauliflower on the top.
9. Pour the leek and cheese sauce over the top.
10. Sprinkle with the remaining cheese.
11. Bake in a preheated oven at 180C (350F) or gas mark 4 for about 30 minutes until browned.
12. Serve hot with vegetables or salad.

Variation

For an added crunch sprinkle with breadcrumbs before baking and if you don’t have cauliflower it would work just as well with broccoli.