John Myers
Ingredients for 4 servings:
- 700 g potatoes, waxy
- 1 m.-large cauliflower, approx. 700 g
- 1 bunch of spring onions
- 3 tbsp mustard, medium hot
- 1 tbsp paprika powder, hot
- 150 g crème fraîche
- 6 m.-sized eggs
- 150 g smoked mozzarella (scamorza)
- 50 g Emmental cheese
- some salt and pepper
- nutmeg
- Fat for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes
Soul food against winter blues
Boil, peel, and slice the potatoes. Meanwhile, trim and wash the cauliflower, then cook in salted water for about 8 minutes until al dente. Cool in iced water, drain, and divide into florets. Season with a little nutmeg. Trim and wash the spring onions, then roughly slice them into rings. Whisk the eggs together with the spices, mustard, and crème fraîche. Finely grate the scamorza and Emmental cheeses. Fold two-thirds of the cheese mixture into the egg mixture and season to taste. Layer the potato slices, spring onions, cauliflower, and cheese topping alternately in a greased baking dish. Top with the topping and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C fan/gas mark 3 for about 40 minutes.
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