Summary

Ingredients

• 800 g potato (s)
• 1 cauliflower
• 400 g Brussels sprouts
• 200 g cooked ham or turkey breast
• 200 g cheese (e.. Gouda, butter cheese, etc )

For the sauce:

• 3 tablespoon butter
• 3 tablespoon flour
• 500 ml milk
• 125 ml cream, alternatively vegetable broth
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon pesto, green
• nutmeg
• cumin
• Garlic
• paprika powder

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Instructions

1. Preheat the oven to 200 ° C.
2. Cut the ham into strips and grate or dice the cheese. Peel the potatoes and cut into slices approx. 2 cm thick. Clean and wash rose and cauliflower - cut the cauliflower into florets. Put the potato slices in boiling water, cook for about 8-10 minutes, then add the rose and cauliflower and cook everything together for another 10 minutes.
3. Meanwhile, in a small saucepan, melt the butter over low heat. Stir the flour into the melted butter - Warning: Do not fry! Then raise the temperature of the plate and add the milk. Bring this to the boil, stirring constantly, until a creamy sauce is formed. Add salt, pepper, pesto and season with other spices if necessary. Remove the sauce from the heat and let it cool down for 10 minutes, only then stir in the cream. If necessary, season again - with me the sauce always has to have a lot of fire, as this compensates for itself after mixing it with the vegetables.
4. Layer the potatoes, both types of cabbage and boiled ham in a baking dish and pour the sauce over them. Finally, cover everything with plenty of cheese and bake in the oven for about 35 - 40 minutes.
5. Tip:
6. I already made the casserole with shredded chicken breast. I would always advise searing the meat beforehand.