1 1/2 cups heavy cream
3 garlic cloves, crushed
Few sprigs of fresh thyme
1 tsp salt
Freshly ground black pepper to taste
2 thick slices smoked ham, diced into 1cm chunks
1 small head of cauliflower, cut into into bite-size florets
2lb potatoes, thinly sliced (I don't bother peeling them, but feel free to if you prefer)
2 cups shredded Gruyere cheese
1 cup grated/shredded Parmigiano Reggiano cheese
1 cup fresh breadcrumbs

In a saucepan, bring to the boil the cream, garlic, thyme, salt and pepper. Add cauliflower and simmer until just tender, about 10 mins. Remove thyme twigs and discard.

Butter a baking dish and layer potatoes in circles inside. Cover with the chunks of ham. Sprinkle with 1/2 cup of Gruyere and 1/2 cup of Parmigiano Reggiano. Add cauliflower, removing from cream with a slotted spoon. Sprinkle with remaining cheeses. Pour cream over the vegetables and top with the breadcrumbs.

Bake for 30 mins on 400F. Let cool for 5 mins before serving.

Serves 6-8