Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Wash and chop the parsley and sprinkle over the casserole.