Ingredients :

1 cauliflower (1.2 kg)
750g potatoes
2 eggs
75g grated gruyere cheese
100g crème fraiche
50g butter
salt and freshly ground pepper
pinch nutmeg

Recipe :

Peel the potatoes and cook in boiling salted water.
Peel the cauliflower, chopand cook in boiling salted water for 20 minutes.
Drain potatoes and cauliflower and blast quickly in a blender.
Add the cream, half the cream, half the gruyère and the egg yolks.
Season with the salt, pepper and nutmeg.
Beat the egg whites until firm and add.
Pour into a gratin or baking tin, add bits of butter and the rest of the cheese.
Bakeat 210°C (th.7) for 30 minutes.

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