Saturday night found me and three friends squeezed into my tiny studio apartment. I was cooking a feast for four in my even tinier kitchen but as I always say, it's not the size of your kitchen that matters, it's the size of your heart when you're cooking in it. As I had an abundance of potatoes and cauliflower remaining from the past few fruit and veg box deliveries I had received (see Mystery Box Thursdays), I decided to cook up a delicious cauliflower, prosciutto and potato bake, and good golly was it tasty!
Here's what you will need:
- 4 good sized potatoes, thinly sliced
- Half a head of cauliflower, broken into florets
- Prosciutto (half to put in the bake, and half to eat while you're cooking)
- 2 cloves of garlic, crushed or thinly sliced
- A pinch of nutmeg
- 1 cup of cream
- Grated Cheddar cheese
- Grated Parmesan cheese
- Salt and Pepper
Preheat the oven to 180°C. Cook the sliced potato in salted boiling water for 5 minutes, drain and then layer the potato in a lightly greased, ovenproof serving dish. Shred the prosciutto and layer on top of the potatoes, followed by the cauliflower. Add the garlic.
Mix the cream with the nutmeg, and pour over the potatoes, prosciutto and cauliflower. Season with salt and pepper.
Sprinkle the cheddar cheese over the top and then sprinkle some more (you can never have enough cheese), followed by the Parmesan. Cover and bake for 50 minutes or until vegetables are tender, then uncover and place under grill until cheese has browned. Serve with other equally delicious things of your choosing (I served with baked vegetables and garlic-chili BBQ chicken) and fight your friends for the last few remaining mouthfuls.
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