How to make
Peel the potatoes and cut them into thin slices.
Cover the bottom of a pre-greased baking pan with them. If possible, it is best for them to be arranged in one layer or overlapping in places.
Sprinkle the potatoes with salt and olive oil and spread a layer of finely chopped cauliflower on them - without the hard stems. Season with salt and drizzle olive oil again.
Pour 2 tsp. of water over the vegetables and bake the gratin in the oven for 15 minutes at a moderate temperature.
Take out the baking pan and crumble the two types of cheese on the semisoft cauliflower. If the white cheese is saltier, you can reduce its amount, if it is not as salty - add more.
Pour the beaten eggs with cream over the food and sprinkle with grated yellow cheese or other soft cheese such as Emmental or Gruyere. The layer of yellow cheese is according to taste again. You can choose whether to make it thinner and crispier or to make it thicker and fluffier.
Put the gratin back into the oven for another 15-20 minutes or until a nice golden crust forms. Serve this delicious gratin while it's warm.
Enjoy your meal!
