Summary

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

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Instructions

1. Boil the potatoes with their skins in salted water for 20 minutes, drain and leave to cool.
2. 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.
3. 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.
4. Cook the casserole on the middle rack at 200 ° C for 30 minutes.
5. Pan-fried food such as bratwurst or meatballs goes well with it.