John Myers
Ingredients for 4 servings:
- 1 large cauliflower (approx. 800 g)
- 500 g potatoes
- 50 g flour
- 50 g butter or margarine
- ¼ liter vegetable broth
- ¼ liter of milk
- 200 g herb cheese or cream cheese
- Salt
- pepper
- Nutmeg, freshly grated
- 100 g grated cheese (Emmental or Gouda)
- 200 g cooked ham, sliced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
very popular with children as sailing ships
Clean and wash the cauliflower and divide it into small florets. Peel the potatoes and dice them. Blanch both in boiling salted water for 5 minutes or in a steamer for the same amount of time. Melt the butter or margarine in a saucepan, add the flour, stir, and deglaze with the vegetable stock and milk. Cook for 5 minutes while stirring. Stir in the cream cheese, adding a little more water if the sauce has become too thick. Season with salt, pepper, and nutmeg. Grease a baking dish and fill it with half of the potatoes and cauliflower. Cut the cooked ham into small cubes, add it, and cover with the remaining vegetables. Pour the sauce over the casserole and sprinkle with grated cheese. Bake in a preheated oven at 200°C on the second shelf from the bottom for 20-25 minutes. Tip: For children, I make a sailing ship out of the casserole. Instead of diced, divide two slices of cooked ham into two halves. Before serving, skewer half a slice of cooked ham on each skewer like a sail and place it in the casserole. The casserole will then arrive at the table in full sail, and the children’s eyes will light up. Vegetable casserole has never been so popular.
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