John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 400 g cauliflower (cleaned)
- 500 ml water
- 200 ml milk
- 1 tsp vegetable broth
- 40 g margarine
- 40 g flour
- 100 g cream cheese, natural
- lemon juice
- Nutmeg, grated
- Salt
- Pepper, white
- 40 g Parmesan, grated
- 100 g cheese, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the potatoes with their skins in salted water for 20 minutes, drain and let cool. Bring the cauliflower florets to a boil in a mixture of water, milk and vegetable stock, then simmer on low for about 5 minutes. Drain and reserving the liquid. Set the cauliflower aside. Make a light roux sauce from the margarine, flour and 500ml of the cooking liquid and simmer for about 5 minutes, season with spices. Stir in the cream cheese and let it melt. Peel the potatoes and cut into even slices. Arrange them in a greased baking dish in a layered pattern and scatter the cauliflower florets on top. Pour the sauce over the potatoes and sprinkle with Parmesan and grated cheese. Cook the casserole on the middle rack at 200°C for 30 minutes. Serve with pan-fried dishes such as bratwurst or meatballs.
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