Romanesco potato gratin

Ingredients for 2 servings:

• 1 head of Romanesco
• 8 small potatoes, floury
• 150 g grated cheese (e.g. Appenzeller)
• some cream
• Salt and pepper, freshly ground
• lots of chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

two side dishes combined

Wash the Romanesco, divide it into florets, and cook in salted water until al dente, about 10 minutes. Drain and set aside. Boil the potatoes in their jacket potatoes with caraway seeds until al dente, let cool, peel, and slice. Preheat the oven to 220°C (top/bottom heat). Layer the potatoes first, then the Romanesco, in a casserole dish. Season with salt, pepper, and plenty of chili flakes. Pour cream over the top and scatter the grated cheese on top. Bake in the hot oven for about 15-20 minutes. A tasty side dish to any meat dish, combining potatoes and vegetables in one go. It’s also delicious and savory as a meatless main course.