Cauliflower and potato casserole

Ingredients for 2 servings:

• 1 small cauliflower
• 500 g potatoes
• 50 g flour
• 300 ml milk
• 300 ml water
• olive oil
• butter
• salt and pepper
• Paprika powder
• nutmeg
• 50 ml sweet cream
• 3 cubes of stock
• Butter, for the mold
• n. B. cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

really tasty, ideal with neck chops or pork medallions

Slice the potatoes. Cut the cauliflower into small florets. Wash both and cook in a saucepan in salted water with a little olive oil for about 15 minutes. Thoroughly grease a baking dish with butter, especially the edges. Add the potatoes and cauliflower to the baking dish. Meanwhile, in a saucepan, thoroughly mix the sweet cream, milk, water, stock cubes, paprika, salt, pepper, and olive oil and bring to a boil. Cook with the flour until thick (about 1 minute). Pour over the potatoes and cauliflower in the baking dish. Season again with paprika, pepper, salt, and nutmeg to taste. Spread a few knobs of butter on top. Evenly distribute the cheese in thin slices. Bake in a preheated oven at 200°C on the middle rack until golden brown (about 20-30 minutes). When the cheese has some lightly browned spots, the casserole is done. Serve with, for example, sirloin steak chops or pork medallions.