Potato casserole with cheese – béchamel

Ingredients for 4 servings:

• 750 g potatoes
• 1 cauliflower
• 250 g meat sausage
• 3 tbsp margarine
• 4 tbsp flour
• 375 ml milk
• 1 tsp broth, granulated, or meat broth
• 100 g cheese (medium-aged Gouda)
• 1 egg yolk
• Salt and pepper, white
• Nutmeg, grated
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and quarter the potatoes. Trim, wash, and cut the cauliflower into florets. Cook both in 500 ml boiling water for about 10 minutes. Slice the sausage. Heat the fat and sauté the flour in it. Deglaze with 375 ml vegetable water and milk. Stir in the stock. Simmer for 5 minutes, stirring occasionally. Grate the cheese and stir in. Mix together some of the sauce and egg yolk and return it to the sauce. Season with salt, pepper, and nutmeg; do not cook. Layer the potatoes, cauliflower, and sausage in a baking dish. Pour over the béchamel sauce (and sprinkle with additional cheese, if desired). Bake in a preheated oven (180°C fan oven) for about 45 minutes. Wash and chop the parsley and sprinkle it over the casserole.