• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and cauliflower into bite-sized chunks.
• Place veggies in a baking dish. Drizzle with olive oil
and season to taste with a generous pinch of salt
and pepper.
• Toss to coat, then roast until tender, 20-25 minutes. 
TIP: If your baking dish is crowded, divide the veggies 
between two dishes. 

• Meanwhile, thinly slice red onion.
• Finely chop garlic.
• Pick thyme leaves.
• In a medium bowl, combine a generous drizzle of 
olive oil, thyme and panko breadcrumbs (see 
ingredients). Season with pepper. 

• When the veggies have 10 minutes remaining, heat 
a large frying pan over medium-high heat with the 
butter and a drizzle of olive oil.
• Cook onion, stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Remove pan from heat. Add Dijon mustard, light 
cooking cream and Parmesan cheese. Stir to 
combine. Season to taste with salt and pepper.

• To the baking dish with roasted veggies, pour over 
the creamy sauce.
• Sprinkle evenly with the breadcrumb mixture.
• Bake until golden, 5-10 minutes. 

• While gratin is baking, halve snacking tomatoes. 
• In a second medium bowl, add a drizzle of balsamic
vinegar and olive oil. Season to taste, then add 
tomatoes and mixed salad leaves. Toss to coat. 

• Divide potato, cauliflower and thyme gratin and 
garden salad between plates 
• Sprinkle with flaked almonds to serve. Enjoy!