Cauliflower – Potato – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small cauliflower
- 500 g potato (s)
- 50 grams flour
- 300 ml milk
- 300 ml water
- olive oil
- butter
- salt and pepper
- Paprika powder
- nutmeg
- 50 ml sweet cream
- 3 cubes broth
- Butter, for the mold
- cheese
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into slices. Cut the cauliflower into small florets. Wash both and cook in a saucepan in salted water with a little olive oil for about 15 minutes.
- Thoroughly grease the baking dish with butter, especially the edge.
- Put the potatoes and cauliflower in the baking dish. Meanwhile, mix the sweet cream, milk, water, stock cube, paprika powder, salt, pepper and olive oil thoroughly in the saucepan and bring to the boil. Cook until thick with flour (approx. 1 minute). Place over the potatoes and cauliflower in the baking dish.
- Season again with paprika, pepper, salt and nutmeg to taste. Spread a few flakes of butter on top. Spread the cheese evenly in thin slices.
- Bake in the preheated oven at 200 degrees on the middle rack until golden brown (approx. 20 - 30 minutes). If the cheese has some lightly browned spots, the casserole is done.
- Serve with, for example, neck crest chops or pork medallions.
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