Potato and Cauliflower au Gratin


2 medium potatoes, sliced.

1 cup milk.

¼ cup cider.

Salt and pepper to taste.

1 ½ cups cauliflower florets.

25g butter. 



Preheat the oven to 220°C. Wash the potatoes, but do not peel. Cut into slices about as thick as your little finger. Place the potato slices and cauliflower florets in a little salted boiling water and blanch for 2 minutes. Mix together well, drain, and place into an au gratin dish. Add pepper to taste.


Pour the milk and cider into a small pot, bring to the boil and pour the liquid over the potato and cauliflower. Dot with the butter and bake for 45 minutes.

Serves: 2.

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