Potato casserole with mini bratwurst

Ingredients for 4 servings:

• 6 large potatoes
• 3 carrots
• ½ cauliflower
• 10 bratwursts (mini bratwursts)
• 1 onion(s)
• 2 tbsp spiced ketchup
• Vegetable broth, instant
• 200 ml milk
• Frying cream
• Parsley, frozen
• 2 tbsp flour
• Emmental cheese, grated, amount to taste
• Gouda cut into strips, amount to taste
• 2 tbsp sesame seeds
• salt and pepper
• Paprika powder sweet and hot
• nutmeg
• garlic powder
• Sesame or breadcrumbs, optional

Instructions

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

Boil the potatoes in their jacket potatoes, then peel them. Cut the cauliflower and carrots into florets and sticks and cook them separately in the broth. When draining, reserve 200-250 ml of the carrot broth. Halve the sausages lengthwise, marinate them with ketchup, and fry them in a pan. Heat a little cooking cream in a saucepan and sauté the diced onion until translucent. Sprinkle the flour into the fat while stirring, then deglaze with the carrot broth and milk. Stir until a creamy sauce forms. Season to taste with the spices and a handful of Emmental cheese and parsley. Fill a baking dish first with potato slices, then with vegetables, more potato slices, then with the sausage halves and a layer of the sauce. Continue layering with the remaining vegetables and potato slices, then spread the remaining sauce, the Gouda strips, and more Emmental cheese on top, if desired. If you like, you can sprinkle sesame seeds or some breadcrumbs over the cheese for an extra crispy crust. Bake the casserole in a preheated oven (top/bottom heat) at 200°C (400°F) until golden brown.