Potato and Cauliflower Mince Casserole

Summary

Ingredients

• 600 g potato (s)
• 1 cauliflower
• some lemon juice
• 250 g minced meat, mixed
• 4 spring onion (s)
• salt and pepper
• some cayenne pepper
• some nutmeg, freshly grated
• 1 teaspoon oregano, dried
• 200 g Gouda, medium-aed, coarsely rated
• 3 tablespoon butter
• 1 ½ tablespoon flour
• 300 ml milk
• 100 ml vegetable stock
• 4 tablespoon olive oil

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Instructions

1. Cook the potatoes in boiling, lightly salted water as jacket potatoes for 20 to 25 minutes.
2. Preheat the oven to 220 ° (fan oven 200 °). Clean the cauliflower and cut into small florets. Drizzle with some lemon juice.
3. Melt 1 1/2 tablespoon butter in a saucepan and sweat the flour in it while stirring. Pour in the milk and vegetable stock while stirring, bring to the boil and simmer for 10 minutes, stirring repeatedly. Season with a little salt, cayenne pepper and some freshly grated nutmeg.
4. Drain, rinse, peel and slice potatoes. Grease a baking dish with the remaining butter, sprinkle with a little salt and pepper and spread the potato slices in it.
5. Heat 2 tablespoons of olive oil in a pan and fry the minced meat until it is crumbly brown. Clean the spring onions, cut into thin rings and add to the minced meat with the oregano, season with a little salt and pepper and pour over the potatoes. Fry the cauliflower florets in the remaining olive oil in the pan, season with a little salt and cayenne pepper and pour over the mince. Spread the bechamel sauce on top and sprinkle the cheese on top. Bake the casserole in the preheated oven on the middle rack for about 20 minutes.
6. Note: It doesn`t have to be cauliflower. The casserole also tastes very good with broccoli or romanesco or white cabbage or with peas and carrots or other vegetables.