Summary

Ingredients

• 1 cauliflower
• 12 potato (s)
• 250 g ham, cooked
• 1 can mushrooms
• 2 cloves garlic)
• 1 tablespoon flour
• 100 g cheese (Emmentaler), rated
• 1 bunch parsley
• 50 g almond (s), cut into flakes
• salt
• pepper
• Paprika powder
• oil
• Butter, cut into flakes
• 200 g cream

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Instructions

1. Wash and chop the parsley. Cut the cauliflower into medium-sized roses, wash and cook in salted water until it becomes soft. Peel the potatoes and cook them in salted water.
2. For the sauce, cut the ham into fine strips about 1 cm long, peel the garlic cloves and chop them into small pieces. Mix the cream with the flour until lump-free.
3. Sauté the ham, garlic and mushrooms in hot oil, stirring. Pour the cream, thickened with the flour, over it, season with paprika powder and simmer on a low flame for another 5 - 10 minutes.
4. Drain cauliflower carefully so that the florets are not crushed, drain potatoes. In a baking dish, layer the potatoes on the bottom and on the side, place the cauliflower florets on top. Spread the sauce over it. Sprinkle with the chopped parsley and sprinkle with the grated cheese. Finally, sprinkle with the almond flakes and put the flakes of butter on top.
5. Bake the casserole in a non-preheated oven at 200 ° C for about 30-45 minutes until the cheese has a nice crust.