Béchamel potatoes with meat sausage

Ingredients for 4 servings:

• 500 g waxy potato(s).
• 1 head of cauliflower
• 250 g meat sausage
• 150 g peas, frozen
• 1 m.-sized onion(s)
• 25 g butter
• 25 g flour
• 250 ml milk
• 200 g whipped cream or Cremefine
• 100 g Emmental cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

fast and inexpensive

Peel the potatoes and boil in plenty of salted water for about 15 minutes. Meanwhile, rinse the cauliflower and divide it into small florets. Cook in salted water for 8 minutes. Then drain well. Cut the sausage into strips and fry with the onion in a little oil until golden brown. Slice the potatoes and place them in a large casserole dish along with the cauliflower, peas, and sausage. Melt the butter in a saucepan. Add the flour and sauté over medium heat until lightly browned, stirring constantly. Deglaze with the milk and cream, stirring with a whisk, and bring to a boil. Season to taste with salt, pepper, and nutmeg. Then pour the béchamel over the remaining ingredients in the casserole dish. Sprinkle with the grated Emmental cheese and bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes.