|1 x 400 g
|Sea Harvest Oven Crisp Garlic & Parsley
|cauliflower florets — de-stemmed and chopped
|chives — chopped
|fresh thyme — chopped
|garlic clove — chopped
|salt and freshly ground black pepper
|medium potatoes — peeled and sliced into thin rounds
|cheddar cheese — grated
Preheat the oven to 180ºC.
Place the Sea Harvest Oven Crisp Garlic & Parsley on a baking tray from frozen. Cook until golden brown.
Mix the cream, chives, thyme, mustard and garlic in a jug or bowl and season with salt and pepper. Add the sliced potatoes and chopped cauliflower to a bowl, pour the cream over the potatoes and cauliflower, and mix gently to coat.
Spray a muffin tray well with non-stick spray.
To assembly, lay a few potatoes into the muffin tin and then top with a little grated cheese, add a few more potato slices and then another layer of cheese, seasoning in between. Repeat until all the potato slices are finished. You can press down to compress the potatoes and go a few layers higher than the tin, as it will cook down. Spoon over any additional cream or leftover cauliflower. Reserve a little grated cheese for the tops of the stacks.
Bake for 20 minutes. Add the final topping of cheese and bake for another 10–15 minutes. Remove from the oven, add a final crack of seasoning, and allow to cool for 5 minutes before using a spoon to gently lift them out of the muffin tray.
Tip: The Sea Harvest Oven Crisp Garlic & Parsley can also be cooked in an air-fryer.