Baked cauliflower casserole

Ingredients for 4 servings:

• 800 g potatoes
• 1 head of cauliflower (approx. 1 kg)
• salt and pepper
• 100 g mountain cheese
• 1 onion(s)
• 35 g butter
• 35 g spelt flour, strong
• 200 ml milk
• 400 ml broth
• 3 tsp mustard, medium hot
• 1 pinch(s) of sugar
• some nutmeg, grated
• 25 g chips (tortilla chips)
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the potatoes and boil in water for about 20 minutes. Clean the cauliflower, cut the florets off the stem, and wash them. Pour boiling water over the cauliflower florets and blanch for about 5 minutes. Discard the draining water. This makes the cabbage more digestible. Then add the florets to 1/2 liter of boiling salted water, cover, and cook for about 8 minutes. Rinse and peel the potatoes, quarter them depending on their size, and place them in the buttered casserole dish. Drain the cooked cauliflower and add them to the dish with the potato pieces, spreading them out. Now grate the mountain cheese. Peel and finely dice the onion. Melt the butter in a saucepan and sauté the diced onion until translucent. Dust with flour, sweat briefly, and stir in the stock and milk. Bring everything to a boil, stir in the mustard and half of the cheese. Bring back to a boil and season to taste. Spread the cheese sauce evenly over the vegetables in the dish. Sprinkle the remaining cheese on top and bake in a preheated oven (175°C fan-assisted oven) for about 30 minutes. Five minutes before the end of the baking time, scatter the tortilla chips over the casserole and finish baking.