Cauliflower gratin with potatoes

Ingredients for 4 servings:

• 500 g cauliflower
• 600 g potatoes
• 100 g cherry tomatoes
• 2 tbsp butter or margarine
• 1 stalk(s) leek
• 1 garlic clove(s)
• 3 tbsp flour
• 300 ml milk
• 75 g grated cheese of your choice
• 2 tbsp parsley, chopped
• 1 tsp sweet paprika powder
• salt and pepper
• some parsley for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Divide the cauliflower into florets. Peel the potatoes and slice them. Cook both in salted water for about 10 minutes, then drain. Cut the leek into rings and the garlic into fine dice. Add butter or margarine to a pan and sauté the leek and garlic for about 2 minutes. Add the milk, 50g grated cheese, paprika, and parsley, season with salt and pepper, and bring to a boil while stirring. Place the cauliflower in a greased baking dish. Quarter the tomatoes and arrange them on top of the cauliflower. Cover the casserole with the potato slices. Spread the sauce over the casserole and sprinkle with the remaining cheese. Bake in an oven preheated to 180°C for about 20 minutes, until golden brown. Remove from the oven and garnish with parsley.