Ingredients
1 lb 2 oz cauliflower, broken into florets
1 lb 5 oz potatoes, cut into cubes
3 1/2 oz cherry tomatoes
2 tbsp butter or margarine
1 leek, sliced
1 garlic clove, crushed
3 tbsp all purpose flour
1 1/4 cup milk
3 oz mixed cheese such as cheddar, parmesan, and gryere, grated
1/2 tsp paprika
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
salt and pepper
Preparation
Preheat the oven to 350
Meanwhile, bring two separate pots of salted water to boil, one for the cauliflower and one for the potatoes. Cook each for 10 minutes.
Layer in a deep casserole dish the cauliflower then tomatoes, then potatoes.
Meanwhile in a large pan, melt the butter and add the leek and garlic. Cook for 1 minute. Stir in the flour and cook, stirring constantly for 1 minute. Remove from heat then gradually stir in the milk, 1/2 cup of the cheese, the paprika, and parsley. Return to the heat and bring to a boil, stirring constantly. Season to taste with salt and pepper then pour over cauliflowe/potatoe mixture.
Bake in preheated oven for 20 minutes. Garnish with chopped parsley.
