Summary

Ingredients

• 250 g cauliflower, weihed
• 250 g sweet potato (s)
• 150 g potato (s)
• 125 ml vegetable stock
• 1 tablespoon butter
• 1 tablespoon flour
• 0.5 ½ cup cream
• 1 teaspoon horseradish, from the glass, hot
• salt
• Lemon pepper
• nutmeg
• 80 g cheese, rated
• some butter
• 3 tablespoon breadcrumbs

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Instructions

1. Blanch the cauliflower florets in a little salted water. Drain over a sieve and set aside. Peel the sweet potatoes and potatoes, cut them into slightly thicker slices and cook them in salted water until they are just firm to the bite. Drain the water and set the potatoes aside.
2. Melt the butter in a saucepan, add 1 tablespoon flour and, stirring constantly, fill up with enough vegetable stock until the desired consistency is achieved. Add a teaspoon of spicy horseradish, season with salt, nutmeg and lemon pepper and finish off with the cream.
3. Grease a suitable casserole dish and place the prepared mixed potato slices in layers as the bottom layer. Salt and pepper a little. Now spread the blanched cauliflower florets on top and put another layer of mixed potato slices on top. Salt and pepper a little. At the very end, pour the horseradish sauce over everything and sprinkle with the grated cheese.
4. Bake in a preheated oven at 180 ° C for about 30 minutes until golden brown.
5. If desired, you can toast breadcrumbs in a little butter in a pan and sprinkle over the finished casserole.