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1
Peel potatoes, cut into chunks and cook in gently boiling, salted water until tender.
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2
Drain and mash with butter, adding hot milk to make a light, fluffy puree.
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3
Season with the salt and a good grating of fresh nutmeg, and beat in half the cheese.
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4
Cool for 5 minutes then beat in the egg yolk.
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5
Spoon into a well-buttered ovenproof dish.
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6
While potatoes are cooking, cook cauliflower and make crumb topping.
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7
Plunge cauliflower into a saucepan of boiling salted water to which you have added the bay leaves.
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8
Cook without a lid for several minutes, or just until the thickest part of the stem is fork-tender; do not overcook.
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9
Drain, rinse with cold water and leave again to drain.
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10
Dry off on absorbent kitchen paper.
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11
Remove crusts from the bread and cut bread into cubes.
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12
Make into crumbs using a food processor or blender.
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13
Put crumbs in a bowl and stir through thyme and black pepper.
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14
Heat butter until just melted and mix into the crumbs with a fork, adding the mustard; the crumbs should be loose and not gluggy.
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15
Mix through the rest of the cheese.
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16
Pile cauliflower on top of potato in the dish, then put on the crumbs.
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17
Bake in an oven preheated to 200C for 30 minutes, or until golden on top.
