`Rumfort` Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- 500 g potato (s)
- 500 g minced meat, mixed
- 1 large onion (s)
- 500 g mushrooms, preferably fresh
- 1 can tomato (s)
- 500 ml milk
- 20 g butter
- 20 g flour
- 1 clove garlic
- 200 g cheese (preferably Gouda)
- salt and pepper
- nutmeg
- olive oil
- basil
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Cut the cauliflower into bite-sized pieces and then wash.
- Boil the potatoes for about 5 minutes, then add the cauliflower and cook for another 5 minutes.
- Peel and cut the onion. Fry the minced meat with a little olive oil and a pinch of sugar until crumbly, then add the onions. When the minced meat is nice and brown, add the tomatoes and season with salt, pepper, paprika and basil. Let the sauce simmer for about 15 minutes.
- Meanwhile, melt the butter for the bechamel sauce. Stir in the flour with a whisk and then slowly add the milk while stirring, bring to the boil gently. Season to taste with salt, nutmeg and a little garlic. Set aside the finished sauce.
- Chop the mushrooms and rinse carefully. Then fry in a little olive oil and season with salt and a little basil.
- Now put the potato slices and the cauliflower in a baking dish (I never grease the dish, it works that way) and spread the minced meat sauce over it. Put the mushrooms on top as the last layer. Sprinkle the casserole with cheese and pour the bechamel sauce over it.
- Baked in a preheated oven at 200 ° C for about 30 minutes.
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