Cauliflower and sweet potato gratin

Ingredients for 4 servings:

• 1 m.-large cauliflower
• 1 small sweet potato(s)
• ½ bag of waxy potatoes
• ½ onion(s)
• 30 g butter or margarine
• 2 tbsp flour
• 400 ml milk
• 2 pinches of salt
• pepper
• nutmeg powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and vegetarian

First, divide the cauliflower into small florets. Cut the stalk into small cubes and use it at the end. Peel the sweet potato and cut it into 1 x 1 cm cubes. Peel and quarter the potatoes. Peel the onion and slice it into strips. Mix all the vegetables together and place them in a baking dish. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan). Gently heat the butter in a small saucepan. When it is melted, stir in the flour and remove the pan from the heat to prevent the flour from browning. Return the pan to the heat, add the milk, and stir well. Important: Stir constantly and ensure the flour does not form lumps. Season with salt and pepper and, if desired, nutmeg. Simmer the sauce for about 10 minutes, stirring frequently. When the sauce is smooth, pour it over the vegetables. Place the baking dish in the preheated oven for about 20-25 minutes. Baking time may vary depending on the oven.