Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Cauliflower vegetable bake served
Bubbling cauliflower and potato gratin fresh from the oven

Cauliflower and potato gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
Classic baked dishes are masters of leftovers and comfort. This version layers cauliflower, carrots, and potatoes with a rich sour cream and egg dressing. In the oven, the flavours merge, cheese forms a golden-brown crust on top, and the vegetables steam butter-soft in their own vapour. Simple, filling, and loved by everyone.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Homestyle Hungarian

Ingredients

Equipment Needed

  • Large saucepan for parboiling
  • Heatproof dish (Pyrex or baking tray)
  • Mixing bowl for the dressing
  • Colander

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Peel the potatoes and carrots, slice into rounds. Break the cauliflower into florets.

Tip: Try to cut thin, uniform rounds so they cook evenly.
2 ✓

Parboil the vegetables in salted water for approx. 10 minutes until 'half-cooked' (a fork goes in with difficulty). Drain them.

Tip: Don't overcook them, or they will fall apart into purée in the oven.
3 ✓

Mix the sour cream with the eggs, crushed garlic, salt, pepper, and nutmeg.

Tip: Nutmeg is a classic pair for milky/creamy dishes and cauliflower.
4 ✓

Butter a heatproof dish. Layer the mixed vegetables in it.

Tip: Butter prevents sticking and gives a delicious flavour to the edges.
5 ✓

Pour the sour cream dressing over the vegetables, shake the dish so it gets everywhere.

Tip: The dressing will 'glue' the dish together during baking (egg coagulation).
6 ✓

Sprinkle the grated cheese on top.

Tip: The cheese protects the food from drying out whilst baking to a crisp.
7 ✓

Bake in an oven preheated to 180°C for approx. 30-35 minutes until the cheese is golden brown and bubbly.

Tip: Let cool for 10 minutes before serving so it can be sliced nicely.

Recipe FAQ

Why parboil the vegetables?
Different vegetables wouldn't soften at the same time in the oven. Parboiling ensures the result is uniformly soft.
Can I replace sour cream?
You can use Greek yoghurt for a lighter version, or cooking cream for a creamier one.

Ingredients

  • 500 g Cauliflower
  • 200 g Carrots
  • 300 g Potatoes
  • 30 g Butter (for greasing the dish)
  • 150 g Sour cream (20%)
  • 100 g Grated cheese (Cheddar or Edam)
  • 2 pcs Eggs
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 pinch Ground nutmeg