Potato Casserole with Cheese Bechamel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 1 cauliflower
- 250 g meat sausae
- 3 tablespoon margarine
- 4 tablespoon flour
- 375 ml milk
- 1 teaspoon stock, granulated, or meat stock
- 100 g cheese (medieval Gouda)
- 1 egg yolk
- Salt and pepper, white
- Nutmeg, grated
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel, wash and quarter the potatoes. Clean and wash the cauliflower and cut into florets. Cook both in 500 ml of boiling water for about 10 minutes.
- Cut the meat sausage into slices. Heat the fat, sweat the flour in it. Deglaze with 375 ml of vegetable water and milk. Stir in the broth. Simmer for 5 minutes, stirring occasionally.
- Grate cheese, stir in. Mix a little sauce and egg yolk and pour back into the sauce. Season with salt, pepper and nutmeg, do not cook anymore.
- Layer the potatoes, cauliflower and sausage in a baking dish. Baste with the béchamel sauce (possibly sprinkle with cheese as well). Bake in a preheated oven (fan oven 180 ° C) for about 45 minutes.
- Wash and chop the parsley and sprinkle over the casserole.
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