Cauliflower and potato casserole for the Omnia oven

Ingredients for 4 servings:

• 1 head of cauliflower, about 600 g
• 220 g potatoes, peeled and weighed
• 1 tbsp extra virgin olive oil
• 200 g herb sour cream
• 3 eggs, size M
• 80 ml milk, 1.5%
• 120 g cheese, grated, mix of Edam and Cheddar
• ½ tsp herbal salt
• 25 g butter
• 70 g panko
• 2 pinches of salt
• 2 pinches of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

With crispy topping

Divide the cauliflower into florets and cook them in a little salted water for about 5 minutes. Drain in a colander. Slice the potatoes into 2 mm thick slices. Drizzle a dish with olive oil. Arrange the potato slices slightly overlapping in the dish and place the cauliflower florets on top. Mix together a sauce from sour cream, milk, eggs, and herb salt and pour this over the potatoes and cauliflower. Sprinkle with the cheese and bake the casserole for about 35-40 minutes on the gas stove on the lowest heat. Cook on high for the first 5 minutes, then reduce the heat to 2/3 until the end of the cooking time. Shortly before the end of the cooking time, melt the butter in a pan, add the panko, salt, and sugar, and fry until golden brown, stirring. Be careful, the panko browns quickly. Immediately remove the mixture from the pan and transfer it to a bowl. Sprinkle the mixture over the finished casserole.