Romanesco Potato Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head Romanesco
- 8 small potatoes, floury cooking
- 150 g cheese, rated (e.. Appenzeller)
- some cream
- Salt and pepper, freshly ground
- a lot chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash the romanesco, cut into florets and cook in salted water until firm to the bite for about 10 minutes. Drain and set aside. Boil the potatoes as jacket potatoes with caraway seeds until they are firm to the bite, allow to cool, peel and cut into slices.
- Preheat the oven to 220 ° C top / bottom heat.
- In a baking dish, first layer the potatoes, then the romanesco. Season with salt, pepper and plenty of chilli flakes. Pour the cream over it and spread the grated cheese on top.
- Bake in the hot oven for about 15-20 minutes.
- A tasty side dish for all meat dishes, where you prepare potatoes and vegetables in one course.
- Also very tasty and piquant as a main course without meat.
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