John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 200 ml milk
- 400 g cream
- 1 tbsp mustard (medium hot)
- salt and pepper
- 800 g cauliflower
- 800 g potatoes (floury)
- Fat, for the shape
- 3 slice(s) ham, cooked
- ½ bunch parsley
- 50 g Parmesan, freshly grated
- 2 tbsp breadcrumbs
- lemon juice
- Nutmeg, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
hearty meals for winter
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Peel and finely dice the onion. Heat 1 teaspoon of butter in a saucepan. Sauté the onion until translucent. Add the milk and cream, bring to a boil, and season generously with mustard, salt, pepper, lemon juice, and nutmeg. Clean the cauliflower, separate the florets, and cut into 1/2-cm-thick slices. Peel the potatoes and also thinly slice them. Layer both in a large, greased casserole dish and pour on the nutmeg sauce. Bake the gratin in the oven at 175 degrees Celsius (350 degrees Fahrenheit) for 50-55 minutes. Meanwhile, dice the ham, rinse the parsley, and shake dry. Pick off and chop the leaves. Mix both with Parmesan cheese, breadcrumbs, and the remaining butter. Sprinkle the mixture over the casserole after 30-35 minutes. Finish baking the gratin. Serve with a salad. The casserole tastes even better reheated the next day. To reheat, pour over some fresh milk or cream. Cover with aluminum foil and heat at 200 degrees Celsius for 10-15 minutes.
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