Cauliflower gratin with potatoes

Ingredients for 4 servings:

• 500 g cauliflower
• 600 g potatoes
• 100 g cherry tomatoes
• 2 tbsp butter
• 1 stalk(s) leek
• 1 garlic clove(s)
• 3 tbsp flour
• 300 ml milk
• 100 g cheese, grated
• ½ tsp paprika
• 2 tbsp parsley, chopped
• some nutmeg
• salt and pepper
• some parsley for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cook the cauliflower florets in boiling salted water for 10 minutes, then drain. Peel and dice the potatoes, cook them in salted water for another 10 minutes, and then drain. Halve the tomatoes. For the sauce, slice the leek into rings. Finely dice the garlic. Melt the butter in a pan and briefly fry the leek rings and garlic. Sprinkle with the flour and sauté. While stirring constantly, add the milk, 50g of cheese, paprika, and parsley. Bring to a boil, and season with salt, pepper, and nutmeg. Grease a baking dish and arrange the cauliflower florets in it. Add the tomatoes and diced potatoes. Spread the sauce over the vegetables and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes, until the casserole is golden brown. Remove from the oven, garnish with parsley, and serve hot.