Danny's Cauliflower and Potato Gratin

Ingredients for 4 servings:

• 1 large cauliflower, cut into florets and washed
• 6 m.-sized potatoes, peeled and quartered
• 5 tbsp flour
• 50 g butter
• 1 cup crème fraîche
• 200 g Emmental cheese, grated
• 1 ball of mozzarella
• Salt
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the cauliflower and potatoes in salted water until al dente, reserving the cauliflower liquid and setting it aside. Melt the butter and whisk in the flour. Sauté briefly, then deglaze with the cauliflower liquid, stirring constantly to avoid lumps. The sauce should be nice and creamy; season to taste with salt and nutmeg. Place the potatoes and cauliflower florets in a large casserole dish, pour the sauce over them, sprinkle with the Emmental cheese, and tear the mozzarella into small pieces and scatter it on top. Finally, drizzle with a little crème fraîche (herb-flavored is also good) and place the dish in the oven at 180°C (top/bottom heat) for about 30-40 minutes. If you like, you can also add some diced cooked or smoked ham.