Romanesco potato and ham casserole with Gorgonzola raclette sauce

Ingredients for 2 servings:

• 1 head of Romanesco
• 1 tbsp lemon juice
• 6 m.-large potatoes, waxy
• 2 onions
• 100 g bacon, cut into strips or cubes
• 50g Gorgonzola
• 100 ml whole milk
• 1 tbsp cornstarch
• 1 tsp stock powder
• 100 g raclette cheese
• some fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the Romanesco, divide it into florets and cook in salted water with lemon juice for 5 minutes. Peel the potatoes, cut them into eighths and cook them in salted water for 10 minutes. Heat the milk, but do not boil. Melt the Gorgonzola and raclette cheese in it. Add the stock powder. Mix the cornstarch with cold water, add to the cheese sauce and bring to a boil briefly. Fry the onion in fat, add the bacon and lightly brown. Place the Romanesco, ham and potatoes in a baking dish. Pour the cheese sauce over everything so that everything is covered. Grill in the oven at 250°C for 10 minutes until the cheese is browned.