Cauliflower casserole with potatoes
This vegetarian cauliflower casserole with potatoes goes into the oven in no time. The vegetables are briefly pre-cooked and baked with spicy mountain cheese. The whole family will love it!
INGREDIENTS
FOR THE CAULIFLOWER CASSEROLE WITH POTATOES
600 g potatoes (mainly waxy)
1 cauliflower (approx. 1.5 kg each)
A little salt
1 clove of garlic
2 onions
1 tbsp butter
3 eggs (size M)
150 ml milk (3.5% fat)
200 ml cream (30% fat)
150 g grated mountain cheese (45% fat in dry matter)
1 pinch of grated nutmeg
A little freshly ground pepper
½ bunch of chives
ALSO
A little butter for the dish
PREPARATION
1. Wash the potatoes and cauliflower and let them drain. Peel the potatoes, cut them into wedges and pre-boil them in salted water for 5 minutes. Clean the cauliflower, cut it into florets and add it to the potatoes. Cook for another 3-5 minutes, then drain.
2. Peel the garlic and onions. Finely dice the garlic, halve the onions and cut into slices. Rub a casserole dish (25 x 25 cm) with butter.
3. Sauté the garlic and onions in a pan in melted butter for about 2-3 minutes. Mix with the potatoes and cauliflower and spread in the casserole dish. Preheat the oven to 180 degrees (fan oven 160 degrees) with top and bottom heat.
4. Whisk the eggs with milk and cream, stir in half of the cheese. Season the egg mix with nutmeg, salt and pepper and pour over the vegetables. Sprinkle with the remaining cheese and bake in the preheated oven for about 25 minutes.
5. Meanwhile, wash the chives and let them drain. Cut the stalks into fine rolls. Sprinkle the cauliflower casserole with chives and serve. Enjoy!
