Naomi`s Cauliflower and Potato Gratin with Tartar Balls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), halved or quartered dependin on size
- 1 small Head cauliflower, in florets
- 250 g tartare, raw
- Sambal Oelek, to taste
- 3 spring onions, finely chopped
- 3 tablespoon Cremefine to refine
- 40 g parmesan, finely rated
- 40 g cheese, rated, liht
- Mix 1 tablespoon cornstarch with 2 tablespoon cauliflower water
- Spice (s) your choice
Print Recipe
Pin Recipe Instructions
- Peel and cook the potatoes. In the meantime, cook the cauliflower florets in lightly salted water until they are firm to the bite and set aside 75 ml of the cooking water.
- Mix the tartare with the spring onions and sambal oelek, season to taste and form about 20 small balls. Fry the balls in a non-stick pan over medium heat, turning them frequently.
- Preheat the oven to 150 ° C. Put the potatoes and cauliflower in a baking dish, spread the tatar balls over the top.
- Now put the cooking water set aside in a saucepan, stir in Cremefine and let it simmer for a while. Add the parmesan and grated cheese, let melt over medium heat and stir constantly. Stir in the starch and season to taste.
- Spread the sauce evenly over the potatoes and cauliflower.
- Let it get crispy and brown in the oven.
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