- 2 tbsp extra virgin olive oil
- 1 leek, thinly sliced
- 1½ tsp garlic, crushed
- 1/8 tsp nutmeg
- 1/8 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 4 cups heavy cream
- 8 potatoes, peeled and cut into 1/8” thick slices
- 2 (16 oz) jars Mezzetta® Dilled Cauliflower, drained and roughly chopped
- 10 oz Gruyere cheese
- 1/2 cup bread crumbs
Preheat your oven to 400°F.
Place the olive oil in a pan and sauté with the leek for 5 minutes or until translucent.
In a bowl combine the garlic, nutmeg, paprika, salt, pepper and cream. Layer the potatoes 2 slices deep and pour 1 cup of the cream mixture on top.
Place 2 more layers of potatoes on top, followed by 1/2 of the Mezzetta® Dilled Cauliflower.
Cover with 1½ cup of the cream mixture and 5 oz of the cheese.
Repeat the layer of potatoes and cauliflower and cover with the remaining cream and cheese, and top with the bread crumbs.
Bake in the oven for 1½ hours, until the potatoes are tender and the top is golden brown.