by suffolk » January 10th, 2020, 10:18 pm
Another favourite would be steamed cauliflower with a bechamel sauce with a little grated nutmeg ... but you’re having potatoes au gratin. I presume this is with a creamy sauce? If you had roasted or hassleback potatoes instead of the gratin, the the cauliflower with white sauce would be fine.
Last edited by
suffolk on January 11th, 2020, 8:20 am, edited 2 times in total.
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