Cauliflower and potato gratin

Ingredients for 2 servings:

• 1 small cauliflower
• 6 potatoes
• 1 package of cooked ham
• 200 g cream cheese
• 1 cup cream (or Cremefine)
• 1 tsp vegetable broth, instant
• 1 tsp fenugreek
• 3 cardamom pods
• nutmeg
• salt and pepper
• n. B. Sauce thickener
• Parsley
• 50 g cheese for gratinating

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With cardamom and fenugreek

Divide the cauliflower into small florets, peel and slice the potatoes, wash everything, place in a pot with just enough salted water to cover, and grate in a little nutmeg. Bring to a boil and simmer for about 5 minutes. Meanwhile, finely chop the ham. Break open the cardamom pods, remove the black seeds, and place them in a mortar and pestle along with the fenugreek seeds. Grind until finely ground. Since the seeds are very hard, it’s sufficient to grind them slightly. The aroma will develop when ground, even if not all of them can be reduced to a powder. Now remove the cauliflower and potatoes from the pot with a slotted spoon and place in a baking dish. Arrange the ham on top. Preheat the oven to 180°C (fan oven) or 200°C (top and bottom heat). Add the cream cheese to the vegetable water and whisk until smooth. Add the cream, vegetable stock, pepper, and crushed spices. Bring to a boil briefly and season to taste. Thicken with a sauce thickener if desired, then pour the sauce over the ingredients in the casserole dish. Sprinkle with some parsley and scatter the cheese on top. Bake in the oven for about 30 minutes.