Jersey Royal Potato and Cauliflower Gratin with Cheese

Preheat oven to 180°C (160°C fan/ Gas Mark 4).

Steam the cauliflower florets for 5 minutes, or until slightly tender but still firm. Drain well and set aside.

While the cauliflower steams, prepare the cheese sauce. In a saucepan, melt the Jersey butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Gradually whisk in the Jersey milk, a little at a time, ensuring there are no lumps. Bring to a simmer, stirring continuously.

Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Remove from the heat.

Stir in the grated cheddar cheese, thyme, nutmeg, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.

In the prepared gratin dish, arrange a layer of sliced Jersey Royal potatoes, followed by a layer of steamed cauliflower. Repeat layers until all the potatoes and cauliflower are used, finishing with a layer of potatoes.

Pour the cheese sauce evenly over the potatoes and cauliflower, ensuring everything is well covered.

Sprinkle the grated Parmesan cheese (if using) over the top.

Bake in the preheated oven for 30-35 minutes, or until the gratin is golden brown and bubbling and the potatoes are tender when pierced with a knife.

Let the gratin rest for 5-10 minutes before serving.