Cauliflower casserole

Ingredients for 4 servings:

• 1 large cauliflower
• 1 kg potato(s), waxy
• 1 cup whipped cream
• 1 pack of cheese (sliced ​​cheese)
• salt and pepper
• nutmeg
• 3 tbsp roux, classic
• Breadcrumbs
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

according to grandma’s recipe

Peel the potatoes, cut into chunks, and boil in a little salted water until tender. Divide the cauliflower into florets. Place in salted water, toss gently, then strain. Peel the inner core, trim off any woody parts, and cut the core into chunks. Trim the stems of the large florets. Bring about 1 liter of salted water to a boil and add the cauliflower. Simmer gently. After 5-6 minutes, pierce a stalk with a sharp knife. When it’s soft (it can still have a slight “bite”), remove the florets with a slotted spoon and set aside. Leave the stalks and core in and continue to cook uncovered until about half the liquid has evaporated. Purée with a hand blender and thicken with classic roux, if desired. Stir in about 4 slices of cheese, add the cream, and bring to a boil. If the sauce isn’t thick enough, add a little more roux. Season with pepper, salt, and nutmeg. Grease a casserole dish with butter. Arrange the cauliflower florets and potatoes in the dish and pour the sauce over them. Place the remaining cheese slices on top, sprinkle with breadcrumbs, and dot with butter. Bake at 175°C (350°F) until the crust is browned. Delicious as a vegetarian main course or as a side dish to meat, such as chicken schnitzel, so the casserole will serve more people.