Potato – Cauliflower – Casserole

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 6 medium potato (s), waxy
  • 1 large sweet potato (s), or two small ones
  • 1 small cauliflower
  • 70 g butter
  • 1 tablespoon flour
  • 1 tablespoon crème fraîche
  • 0.75 liter ¾ milk
  • nutmeg
  • salt
  • pepper
  • breadcrumbs
  • Walnuts, chopped
Potato – Cauliflower – Casserole
Potato – Cauliflower – Casserole
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Instructions

  1. Peel the potatoes and cut into 0.5 cm thick slices. Peel the sweet potatoes and cut into 1 cm thick slices. Wash the cauliflower and cut into florets. Cook the vegetables and potatoes al dente.
  2. Preheat the oven to 180 ° C fan oven.
  3. Cut the cooked cauliflower florets into slices. First distribute the potato slices in a baking dish. Then add the sweet potato slices and then the cauliflower slices.
  4. Heat approx. 30 g butter in a saucepan. Add 1 teaspoon of flour and stir for 1 minute. Take the pot off the stove for a moment and add the milk. Stir in and then simmer again on the stove for approx. 1 minute. Refine with 1 tablespoon creme fraiche, season with salt, pepper and nutmeg and season to taste.
  5. Pour the bechamel sauce over the casserole. Mix the breadcrumbs and chopped walnuts and sprinkle over the casserole. Spread the rest of the butter in flakes over the casserole and bake in the oven for about 30 minutes. The breadcrumbs should turn golden brown.

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