1 1/2 cups cream
1 tsp MA’s Garlic Paste
1 tsp dried thyme
¼ cup Pasta Roma Herb Pasta Sauce
1 medium head cauliflower, separated into florets
1 kg potatoes peeled (either cubed to or sliced as preferred
2 cups (220g) grated New Beginning’s Gouda cheese
¼ (25g) cup fresh breadcrumbs (panko crumbs can also be used)
1/4 tsp MA’s Pepper Powder
1 tsp salt
Butter to grease
Preheat the oven to 200ŸC.
Grease a baking dish with butter/oil.
Layer cauliflower and the potatoes in the dish and sprinkle with a little cheese. Repeat until all the cauliflower and potatoes are layered. Leave half the cheese for the top.
In a bowl mix the cream, garlic, thyme, pasta sauce, salt and pepper.
Pour over the layered potatoes and cauliflower.
Sprinkle with remaining cheese and breadcrumbs.
Bake until the potatoes are just tender, and the top is golden brown about 45 minutes. Wait 10 minutes before serving.