Cauliflower and casseler pans au gratin

Name: Cauliflower and casseler pans au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1200 g); 7-10 Tbsp Salt; 500 g Kassel; 1-2 TABLESPOONS Oil; 1 collar Chives; 2 (150 g each) Becher Crème fraîche; 75 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp ground nutmeg; 75 g Blue cheese; 75 g grated raclette cheese; 7-10 Tbsp coarse pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1200 g)
7-10 Tbsp Salt
500 g Kassel
1-2 TABLESPOONS Oil
1 collar Chives
2 (150 g each) Becher Crème fraîche
75 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp ground nutmeg
75 g Blue cheese
75 g grated raclette cheese
7-10 Tbsp coarse pepper

Directions

1
Clean, wash and cut the cauliflower into florets. Cook in boiling salted water for twelve minutes. Drain well on a sieve. Wash the cauliflower, dab dry and dice. Heat the oil in a pan and fry the smoked pork in it for four minutes, turning it over. Wash the chives, dab dry and cut into small rolls. Mix crème fraîche and milk and season with salt, pepper and nutmeg.
2
Stir 3/4 of the chives into the crème fraîche. Cut blue cheese into cubes. Mix the cauliflower, cured pork loin and put them in one large or two small ovenproof pans. Pour the crème fraîche over it, sprinkle with the blue cheese and grated cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 15 to 20 minutes. Serve with the remaining chives and sprinkle with coarse pepper to taste