John Myers
Ingredients for 4 servings:
- 6 large waxy potatoes
- 1 head of cauliflower, alternatively frozen
- 1 cup of cream, 200 g
- 1 cup sour cream, 200 g
- 200g Gorgonzola
- some nutmeg, freshly grated
- 150 g grated cheese, e.g. Emmental or Gouda
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
vegetarian, for a casserole dish
Peel the potatoes and cut into 1-2 cm thick slices. Boil in salted water for about 10 minutes. Wash the cauliflower, cut into small florets, and boil in salted water for about 10 minutes. For the sauce, place the cream, sour cream, and Gorgonzola in a small saucepan and whisk over moderate heat until creamy. Season to taste with nutmeg. Place the cauliflower and potatoes in a baking dish. Pour the sauce over the potatoes and sprinkle with the grated cheese. Bake in a preheated oven on the middle rack at 180°C (top/bottom heat) for about 20-30 minutes, until the cheese is golden brown.
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