Unstoppable enjoyment – prepared this several times recently and it remains wonderful.

Preheat your oven to 375°F (190°C).

Lightly grease an oval baking dish with butter.

In a large pot of boiling salted water, cook the cauliflower florets for about 5 minutes until just tender. Drain and set aside.

Layer half of the potato slices in the bottom of the prepared baking dish. Season with salt and pepper.

Add a layer of half the cauliflower florets over the potatoes.

Sprinkle half of the cheddar cheese over the cauliflower.

Repeat the layers with the remaining potatoes, cauliflower, and cheese.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the heavy cream and milk, and heat until just about to simmer. Season with salt and pepper.

Pour the cream mixture evenly over the layered vegetables and cheese.

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Garnish with chopped chives or scallions before serving.

For a bit of spice, add a pinch of red pepper flakes to the cream mixture. If you have picky eaters, try adding some cooked bacon bits or diced ham for extra flavor. You can also substitute the cheddar cheese with Gruyère or mozzarella for a different taste. For a lighter version, use half-and-half instead of heavy cream.