Cauliflower and ham casserole

Ingredients for 4 servings:

• 750 g potatoes
• 1 cauliflower
• 200 g cooked ham
• 1 onion(s)
• 3 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 2 tsp vegetable broth, granulated
• 1 slice(s) of toast
• salt and pepper
• nutmeg
• e.g. basil

Instructions

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

Peel, wash, and cut the potatoes into large pieces. Cover and cook in salted water for about 20 minutes. Trim and wash the cauliflower, then cut it into florets. Cover and cook in a little boiling salted water for about 6 minutes. Dice the ham, peel, and dice the onions. Drain the cauliflower, reserving the cooking water and, if necessary, adding more water to make up to 1/4 liter. Melt 2 tablespoons of butter, fry the onions in it, and briefly sauté the flour. Stir in the cauliflower cooking water, the milk, and the granulated stock. Bring the sauce to a boil, simmer for about 5 minutes, and season with salt, pepper, and nutmeg. Drain the potatoes, arrange the ham and cauliflower in a baking dish, and pour the sauce over them. Bake in a preheated oven (175°C fan/convection oven, 200°C electric oven) for about 30 minutes. Crumble the toast and sprinkle it on top of the casserole with 1 tablespoon of butter after about 20 minutes of baking. Garnish with basil before serving.