Cauliflower and potato casserole

Ingredients for 4 servings:

• 1 kg cauliflower, frozen
• 5 medium-sized potatoes, waxy
• 1 m.-sized onion(s)
• 200 g cooked ham
• 200 g processed cheese, also possible with reduced fat
• 1 cup of sweet cream
• 400 ml vegetable stock
• 150 g grated cheese, e.g. Gouda or Emmental
• butter
• possibly sauce thickener
• Fat for the mold
• salt and pepper
• nutmeg

Instructions

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

Boil the potatoes in their jacket potatoes, peel them, and let them cool. For the sauce, dice the onion and sauté in butter over low heat. Deglaze with the vegetable stock, bring to a boil, and simmer until the onion is soft. Reduce the heat, stir in the cream cheese, and top up with sweet cream, if desired. Add the finely diced cooked ham. Thicken the sauce with a little sauce thickener, if desired, and season with salt, pepper, and nutmeg. While the onions are sautéing or the sauce is simmering, cook the cauliflower according to the package instructions until al dente or slightly softened, depending on your taste, and drain through a sieve. Slice the cooled potatoes, place them in the bottom of a greased baking dish, and season lightly with salt. Distribute the cauliflower evenly over the potato slices and pour the sauce over them. Finally, sprinkle with the grated cheese. Bake in a preheated oven at 200 degrees top/bottom heat for about 15 minutes until the cheese turns golden brown.