Adapted from “Cook With Jamie,” by Jamie Oliver, serves 4-6. Serve this with an oven- roasted rack of lamb.
Ingredients
1 cup plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons milk
4 cloves of garlic, peeled and finely sliced
2 bay leaves
1/4 nutmeg nut, grated
Sea salt and freshly ground black pepper
2 tablespoons butter
1 1/4 pounds potatoes, peeled and sliced about 1/2-inch thick
1/2 large cauliflower, trimmed and thickly sliced
A few sprigs fresh thyme
A handful of freshly grated parmesan cheese
Directions
Preheat the oven to 400 degrees. Put the cream, milk, garlic, bay leaves and grated nutmeg into a saucepan. Simmer for 5 minutes. Remove from the heat, season with salt and pepper and discard the bay leaves.
Rub a large earthenware dish with the butter. Put a layer of potatoes on the bottom, sprinkle on some thyme leaves, then add a layer of cauliflower, another layer of potatoes, and so on, finishing with the potatoes. Carefully pour in the infused milk and cream. Oil one side of a piece of aluminum foil and cover the dish, oil-side down, then place in the preheated oven for about 40 minutes or until the potatoes are soft.
Remove potatoes from oven and use a dish towel to carefully push down on the potatoes to make it more compact. Then remove the foil.
Sprinkle with the parmesan cheese and return it to the oven for about 10 minutes or until beautifully golden.
