John Myers
Cauliflower and Potato Casserole
The perfect cauliflower and potato casserole recipe with a picture and simple step-by-step instructions.
- 0,5 Cauliflower fresh
- 1 teaspoon Salt
- 1 liter Water
- 5 Potatoes
- Black pepper from the mill
- Salt
- Nutmeg
- 1 Halved garlic clove
- 2 teaspoon Oil
- 50 g Boiled ham cubes
- 200 ml Cream
- 100 g Grated cheese
- (Verschiedene Sorten)
- Divide the cauliflower into small florets and cook in salted boiling water for 4 minutes, drain, rinse in cold water and drain well. Peel and wash the potatoes and slice them into fine slices. Preheat the oven to 180 degrees.
- Rub a gratin dish with the halved clove of garlic, then brush with 2 teaspoons of oil. Put in the potato slices all around and tile-like, season with pepper and salt and spread the drained cauliflower over it.
- Sprinkle on the cooked ham cubes; Grate some nutmeg on top and place the remaining potato slices on top; pepper and salt again. Pour the cream evenly over it, sprinkle about half of the grated cheese on top and bake the casserole in the oven for a total of 55 minutes. 15 minutes before the end of the cooking time, sprinkle the remaining cheese on top and finish baking.
- I served this casserole with a gently cooked roast beef ** – it went very well together.
- ** Roast beef – tender and juicy …
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