Ultimate cheesy cauliflower, potato & kale gratin

A proper autumn comfort dish.

Ingredients

• 500g potatoes, thinly sliced
• 1 medium cauliflower, broken into small florets
• 150g Nero kale (curly would also work), roughly chopped
• 2 white onions, finely sliced
• 1 leek, sliced
• 2 garlic cloves, sliced (or more to your taste)
• 40g butter
• 300ml double cream
• 200ml whole milk
• 1 tbsp dijon mustard
• 150g mature cheddar, grated
• 40g parmesan, finely grated
• a pinch of nutmeg
• salt and pepper to taste

For the topping

• 40g fresh breadcrumbs
• 20g parmesan
• a little olive oil

Method

Melt the butter in a frying pan over a medium-low heat. Add the sliced onions and leek and cook gently for 15 mins until soft, golden and sweet. Add the garlic for the final minute.

Parboil the sliced potatoes for 5 mins, then drain. Cook the cauliflower in salted water for 4-5 mins until just starting to soften. Add the kale for the final minute, then drain well.

To make the cheese sauce, gently warm the cream and milk in a saucepan. Stir in the mustard, cheddar, 40g of parmesan, nutmeg and plenty of black pepper. Stir until the cheese has melted. Taste and season.

In a buttered ovenproof dish, arrange the potatoes, cauliflower, kale and onions in layers. Pour over the creamy sauce, making sure it works its way between the veg.

Mix the breadcrumbs with the remaining parmesan and a drizzle of olive oil. Scatter generously over the top.

Cook at 190 degrees for 30-35 minutes until bubbling round the edges and lovely and golden on top. Rest for 5 mins before serving. Enjoy!