Summary

Ingredients

• 1 large cauliflower, cut into florets and washed
• 6 medium potato (s), peeled and quartered
• 5 tablespoon flour
• 50 g butter
• 1 cup crème fraîche
• 200 g Emmentaler, rated
• 1 scoop mozzarella
• salt
• Nutmeg, grated

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Instructions

1. Cook the cauliflower and potatoes in salted water until they are firm to the bite, collect the cauliflower water and set aside. Melt the butter and stir in the flour with the whisk, let it sweat briefly and deglaze with the cauliflower water, always stirring well so that there are no lumps. It should be a nice creamy sauce, add a little salt and nutmeg to taste.
2. Then place the potatoes and cauliflower florets in a large baking dish, pour the sauce over them, sprinkle the Emmentaler over them, the mozzarella is plucked into small pieces and spread over the top. Finally, add some crème fraîche, also good with herbs, and put the pan in the oven at 180 ° C top / bottom heat for about 30 - 40 minutes.
3. If you like, you can also add some cooked or smoked ham in cubes.