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Potato casserole with Cabanossi and cauliflower

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Ingredients for 4 servings:

  • 300 g Cabanossi, gluten-free
  • 750 g potatoes
  • 750 g cauliflower, frozen
  • n. B. Emmentaler, freshly grated
  • 1 packet of Béarnaise sauce or Hollandaise sauce, gluten-free

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

A gluten-free casserole

Boil the potatoes in salted water until tender. Thaw the cauliflower. Chop the Cabanossi. Place the vegetables and Cabanossi in a casserole dish and pour over the sauce. Mix the ingredients and sprinkle with Emmental cheese. Bake at 180°C for 25 minutes and serve the casserole hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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