Summary

Ingredients

• 300 g potato (s)
• 100 g salami, (noble salami) in one piece
• 150 ml Cremefine, 15%, or cream
• 100 ml water
• 200 g cauliflower, (cream cauliflower, frozen)
• 1 small onion (s)
• 60 g cheese, rated, (Emmentaler)
• a bit salt
• some pepper
• pinch (s) Nutmeg

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Instructions

1. Peel the potatoes and cut into approx. 2 cm cubes, then cook for 10 minutes. Cut the salami lengthways into sticks and fry briefly in a pan without oil etc. Halve the onion and cut into slices, then add to the pan with the salami and fry a little. Put the Cremefine (possibly also normal cream) in the baking dish, add water, salt, pepper and nutmeg and stir.
2. Put the cream cauliflower, the parboiled potatoes, the salami / onion mixture in the baking dish and mix everything well. Finally, pour the cheese over it. Place in the oven at approx. 180 ° C top and bottom heat for approx. 30 minutes (may vary depending on the oven).
3. The dish is designed for one large portion for one person or two smaller portions for two people.