More comforting food from Diana Henry. I think it would be good served with a green salad of rocket and/ or watercress.
Ingredients
- 2 large Baking Potatoes
- sea salt flakes for sprinkling
- 20 g butter
- ¼ onion very finely chopped
- 300 g cauliflower florets
- freshly grated nutmeg
- 3 tbsp double cream
- 1-2 tbsp milk if needed
- 10 g parmesan grated
- 35 g mature cheddar grated
Servings:
Instructions
- Heat the oven to 210C/200C fan/gas mark 6½.Wash the potatoes and pierce a few times with the tines of a fork. Sprinkle sea salt flakes on top. Set the potatoes on the bars of the oven shelf. Bake until they’re completely tender through to the middle, about an hour.
- Meanwhile, heat 5g of the butter in a frying pan and sauté the onion until soft. Steam the cauliflower florets until tender. Divide the florets into 2 portions.
- When the potatoes are tender, split them down the middle and spoon the flesh into a bowl, being careful to leave a stable shell. Mash the flesh with the rest of the butter, some seasoning and a generous grating of nutmeg.
- Add half the cauliflower and all the onion. You just want to break down the cauliflower a little, not completely smash it.Stir in the cream (if it’s still a bit dry, add a little milk), along with half of each cheese. Spoon this mixture back into the potato shells.
- Put reserved cauliflower florets on top of each potato half, season and grate a little more nutmeg over the top.Scatter on the rest of the cheese.
- Put foil in a baking sheet with a lip. Put the halves on to the foil and then pop back into the oven for 15-20 minutes, by which time the cheese should be golden and bubbling.
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