John Myers
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Casserole / Gratin: Cauliflower with Parmesan Topping and Ham and Cream Sauce
The perfect casserole / gratin: cauliflower with Parmesan topping and ham and cream sauce recipe with a picture and simple step-by-step instructions.
For the ham and cream sauce:
- Salt
- 1 Onion
- 3 Discs Smoked ham
- 100 g Grilled ham, thinly sliced
- 300 ml Vegetable broth hot
- 200 g Whipped cream
- 1 tbsp Vegetable oil
- 0,5 salt Salt
- 4 turns Colorful pepper from the mill
- 1 pinch Nutmeg
- 1 tsp Smoked paprika powder
- 1 tsp Frozen parsley
- 50 g Grated Gouda
- 50 g Grated Maasdammer
Aside from that:
- 2 Tomatoes
- 2 Spring onions
For the Parmesan hood:
- 80 g Butter
- 30 g Flour
- 140 ml Milk
- 3 Eggs
- 80 g Finely grated Parmesan
- 1 pinch Salt
- 3 turns Colorful pepper from the mill
- Clean the cauliflower, separate from the stalk and cut into florets, wash thoroughly. Cook until firm to the bite in boiling salted water and drain. Clean and wash the spring onions and tomatoes. Cut tomatoes into cubes and spring onions into rings. Put the vegetables aside. Preheat the oven to 200 degrees (top and bottom heat).
- Peel the onion. Dice just like the smoked ham and cooked ham. Heat the oil in a saucepan, fry the ham and onion cubes in it for 5 minutes. Deglaze with the vegetable stock and cream, then bring to the boil. Add the spices, then simmer over medium heat. Finally, let both types of cheese melt in the sauce, stirring constantly, season the sauce again and take it off the stove.
- Layer the cauliflower in a large baking dish and distribute the sauce evenly on top. Top with the diced tomatoes and spring onion rings.
- Separate the eggs. Mix the egg yolks with the Parmesan cheese. Beat the egg whites with the hand mixer until stiff. Heat the butter in a saucepan, add the flour while stirring and heat until it has turned a golden yellow color. Gradually pour in the milk, stirring continuously. Bring everything to the boil once, then simmer over low heat for 1-2 minutes. Remove the pot from the oven. Stir in the egg yolks and Parmesan, then fold in the egg whites and carefully stir until smooth. Season again to taste and distribute evenly on the casserole, smooth out. Bake in the oven for about 40 minutes until the Parmesan top is nicely browned.
- We had boiled potatoes as a side dish. Bon appetit and have fun trying it out :-).
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