Summary

Ingredients

• 1 head cauliflower
• 500 g potato (s)
• 0.5 kg ½ pork fillet (s)
• 0.75 liter ¾ milk
• 300 g cheese (Edam), rated
• 2 tablespoon flour
• 100 g butter
• 2 tablespoon stock, grained
• salt and pepper
• nutmeg
• Water (salt water)

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Instructions

1. Wash the cauliflower, cut into florets and cook in salted water until al dente. Peel the potatoes and cook them al dente in salted water.
2. Season the pork fillets with pepper and salt and fry them briefly on both sides in the pan. Drain the fat on a paper towel.
3. For the sauce, put the butter in a saucepan, heat it and use the flour to make a roux. Deglaze with the milk, stirring constantly, and bring to the boil together with the vegetable stock. Remove from heat, add 150 g cheese, season with salt, pepper and nutmeg.
4. Put the cauliflower and potatoes in a greased casserole dish, place the pork fillets on top and pour the sauce evenly over them. Scatter the rest of the cheese on top and bake at 200 ° C until the cheese is nice and brown.