Potato Gratin with Cauliflower

Ingredients

• 500 g Cauliflower
• 300 g waxy potatoes
• 1 onion
• 3 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 200 g whipping cream
• 0.25 l Vegetable broth
• 0.5 bunch Parsley
• 70 g freshly grated Gouda
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

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

2. 2.

   Peel and finely chop the onion; sauté in 1 tbsp butter, sprinkle with flour, pour in cream and broth, and simmer over medium heat until reduced. Wash, dry shake, finely chop parsley and fold into sauce. Season with salt, pepper and nutmeg.

3. 3.

   Grease a baking dish with 1 tbsp butter, layer potato slices and cauliflower, pour over the sauce and sprinkle with cheese. Top with butter shards and bake in preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 30 minutes until golden‑yellow.

4. 4.