Cauliflower and Potato Bake
Der Blumenkohl-Kartoffelauflauf von Spoonsparrow lässt sich einfach zubereiten und eignet sich sowohl als Abendessen als auch als Mittagessen.
Ingredients
- 500 g Cauliflower
- 300 g potatoes
- 1 onion
- 30 g butter (2 tbsp)
- 1 tbsp whole wheat flour
- 200 g double cream
- 0.25 l Vegetable broth
- 60 g Ham (4 slices)
- 0.5 bunch Parsley
- 70 g Gouda cheese (1 piece)
- Salt
- Pepper
- nutmeg
Instructions
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1.
Clean the cauliflower, wash, and cut into florets, trimming the thick stems. Peel, wash, and slice the potatoes, blanch them and the cauliflower in boiling salted water for 5 minutes, remove and drain well.
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2.
Peel and finely chop the onion, sauté in 1 tbsp of butter, dust with flour, pour in cream and broth and simmer on medium heat for about 4-5 minutes. Wash, dry, finely chop parsley and mix it in. Season with salt, pepper and nutmeg.
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3.
Grease a baking dish with the remaining butter. Layer the potato slices and cauliflower in the dish and pour sauce over them.
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4.
Cut the ham into strips, grate the cheese and sprinkle both over the bake. Bake the cauliflower and potato bake in the oven at 175 °C (Fan 150 °C; Gas: Mark 2) for 30 minutes until golden brown.
