Cauliflower and potato casserole à la Didi

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 200 g Gouda, grated
• 500 g cauliflower
• 500 g potatoes
• 1 dash of sunflower oil
• 80 g bacon, diced
• 100 g cream cheese spread
• 100 ml cream
• 150 ml hollandaise sauce
• Salt and pepper, white, ground
• Marjoram, shredded
• Lovage powder
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

To make the cauliflower casserole, first peel, wash, and thinly slice the potatoes. Cut the cauliflower into small florets, wash, and place them in cold, salted water for 10 minutes. Then cook them with the potatoes in salted water for 15-20 minutes until al dente. Meanwhile, peel and finely dice the onions. Heat sunflower oil in a pan and brown the onion pieces and bacon. Spread the potato slices and cauliflower florets evenly in a greased casserole dish, then add the toasted onions and bacon cubes. For the sauce, mix the cream cheese with the hollandaise sauce until smooth and season with salt, pepper, nutmeg, marjoram, and lovage. Then pour the sauce over the casserole and spread the grated cheese on top. Bake the cauliflower and potato casserole in a preheated oven at 175°C (fan oven) for 20 to 25 minutes. Serve with fresh bratwurst. arrange and serve.