Cook the peeled potatoes as jacket potatoes. Then peel and cut into slices after cooling. Layer the slices in a lightly greased baking dish and season lightly.
Mix the minced meat with an egg, a little breadcrumbs, the onions, salt and pepper. Place the kneaded mince on aluminum foil or cling film and press it flat so that it is (approximately) the size of the baking dish. Now place this chopping plate on the potatoes and press down a little if necessary so that the potatoes are completely covered.
Clean the cauliflower and cut it into medium-sized florets. Blanch for approx. 5-7 minutes (add some milk to the cooking water, this will keep the cauliflower nice and white). Place the blanched florets close to the minced meat.
Heat the butter in a saucepan. Add the flour, stirring constantly, and deglaze with the remaining cauliflower cooking water if necessary. Add the cream, the processed cheese, salt, pepper and nutmeg (depending on whether you like the sauce thicker or thinner, you have to add more or less liquid and / or flour). Pour this sauce evenly over the cauliflower.
Finally, sprinkle or place the cheese on top, spread a few more flakes of butter on top of the cheese and sprinkle some breadcrumbs on top. Then the cheese will be nice and crispy as it melts.
Baked in a preheated oven at 200 ° C for approx. 30-40 minutes.
The weight and measurement units should be seen as approximate values. Since I always cook free snout myself, it was a bit difficult for me to give very precise information - besides, you have to adapt the recipe to your casserole dish. The casserole doesn`t hold it against you if you take more of one and less of the other, but it still always works.
You can also modify it very nicely, instead of the cauliflower you can also use broccoli, savoy cabbage or mixed vegetables. Instead of the specified sauce, you can also pour a simple egg and cream sauce over it.
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