Potato Casserole with Cauliflower

Ingredients

• 500 g Cauliflower
• 300 g waxy potatoes
• 1 onion
• 1 EL Butter
• 1 EL flour
• 200 g whipping cream
• 0.25 l Vegetable broth
• 0.5 bunch Parsley
• 70 g Gouda (grated)
• Salt
• Pepper
• nutmeg
• 2 EL Butter
• 2 EL breadcrumbs
• fat for greasing the dish

Instructions

1. 1.

   Clean the cauliflower, cut into florets and trim thick stems. Peel, wash, and slice the potatoes; blanch both in boiling salted water for 5 minutes, then drain well.

2. 2.

   Peel and finely chop the onion; sauté in 1 EL butter, sprinkle with flour, pour in cream and broth, and let reduce slightly over medium heat.

3. 3.

   Finely chop parsley and fold into three‑quarters of the sauce. Season with salt, pepper, and nutmeg. Grease a baking dish, layer potato slices and cauliflower, then cover with the sauce.

4. 4.

   Sprinkle grated Gouda on top and bake in a preheated oven at 175 °C (fan) for about 30 minutes until golden brown. While baking, gently brown breadcrumbs in 2 EL butter; sprinkle over the finished gratin along with remaining parsley before serving.