Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g potato (s)
- 400 g cauliflower, (cleaned)
- 500 ml water
- 200 ml milk
- 1 teaspoon vegetable stock
- 40 g mararine
- 40 grams flour
- 100 g cream cheese, natural
- Lemon juice
- Nutmeg, grated
- salt
- Pepper White
- 40 g parmesan, rated
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skins in salted water for 20 minutes, drain and leave to cool.
- Bring the cauliflower florets to the boil in a mixture of water, milk and vegetable stock and cook on a small setting for about 5 minutes. Drain, catching the liquid. Set the cauliflower aside. Make a light roux sauce from the margarine, flour and 500ml of the cooking liquid and simmer for about 5 minutes, season with the spices. Stir in the cream cheese and let it melt.
- Peel the potatoes and cut into even slices. Layer in a greased baking dish in a flake shape and spread the cauliflower florets over the top. Pour the sauce on top, sprinkle with parmesan and grated cheese.
- Cook the casserole on the middle rack at 200 ° C for 30 minutes.
- Pan-fried food such as bratwurst or meatballs goes well with it.
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