Cauliflower Casserole


Rating: 3.0 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Vegetables:






Sauce:












Scalloped:





Instructions:

1. Heat 2 liters of water in a saucepan.

Cut cauliflower into roses, rinse. Rinse the potatoes.

3. add potatoes to boiling water, cook for 20 minutes.

4. cook cauliflower in a closed saucepan with a little water for 15 minutes.

Sauce 6. melt the butter over medium heat.

7. add the flour and mix well with the butter using a whisk, so that there are no lumps left.

8. extinguish with the milk and let the sauce bubble up once, then reduce heat (gas lowest setting, electric stove level 2 (on a scale to 9).

Season with pepper, nutmeg, salt, mustard, horseradish and the stock cube.

10. simmer on low heat for 10 minutes, stirring once more and again until the sauce thickens, then remove from heat.

11. layer potatoes and cauliflower in a gratin dish, pour the sauce on top, sprinkle with Emmentaler and bake for 20 min. at gas 4 / 200 degrees.

Béchamel sauce :

ÿÿ# ::Per person : : 486 kCal :

Last change : : Karina Schmidt

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