Baked potato cakes with cauliflower

Ingredients for 4 servings:

• 500 g potatoes
• 2 shallots
• 4 eggs
• 2 tbsp flour
• 1 pinch(s) of salt and pepper
• some oil for frying
• 1 small cauliflower, approx. 500 g, divided into florets
• 1 packet of hollandaise sauce, approx. 250 g
• 1 pack of gratin cheese, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the potatoes and wash the cauliflower florets. Blanch the cauliflower florets in a pot of salted water for about 4 minutes. Drain and let drain. Boil the first half of the potatoes, then mash them and set them aside to cool. If you don’t want to wait until the potatoes are cold, you can cook them the day before. Meanwhile, coarsely grate the other half of the potatoes. Then place them in a clean tea towel and squeeze out the liquid. Peel and finely dice the shallots. Mix all the potatoes with the shallots, eggs, flour, and about 1/3 of the gratin cheese and season with salt and pepper. Divide the mixture into four equal portions and form them into potato patties about 1-2 cm thick. Fry slowly on both sides in a non-stick pan with a little oil until golden yellow to light brown. The potato patties are easier to turn using a lightly oiled plate. Place the fried potato cakes on a baking sheet lined with parchment paper and distribute the cauliflower florets evenly among the cakes. Pour the hollandaise sauce over the cauliflower and sprinkle with the remaining gratin cheese. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 15 minutes on the middle rack.