Potato – Romanesco

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes, cut into pieces and cook in salted boiling water for about 10 minutes. Cut the romanesco and cauliflower into florets. Cook both in boiling salted water for about 5 minutes. Halve the cherry tomatoes. Finely dice the onion. Drain the potatoes and allow them to evaporate.
Heat the fat in a saucepan and sauté the onion cubes. Dust with flour and sweat for about 1 minute. Pour in the stock and milk while stirring and bring to the boil. Let simmer for about 10 minutes. Remove the sauce from the heat and stir in the cheese. Season with salt and cayenne pepper.
Put the potatoes, romanesco, cauliflower and tomatoes in an ovenproof dish. Pour the cheese sauce over it and bake the casserole in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 20 minutes. Take out and serve immediately.

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