Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 50 minutes
Ingredients (serves 6):Method: Peel the potatoes and cook in boiling salted water.
Peel the cauliflower, chopand cook in boiling salted water for 20 minutes.
Drain potatoes and cauliflower and blast quickly in a blender.
Add the cream, half the cream, half the gruyère and the egg yolks.
Season with the salt, pepper and nutmeg.
Beat the egg whites until firm and add.
Pour into a gratin or baking tin, add bits of butter and the rest of the cheese.
Bakeat 210°C (Gas Mark 7) for 30 minutes.