1 cauliflower (1.2 kg)
75g grated gruyere cheese
100g crème fraiche
salt and freshly ground pepper
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.