Cauliflower and ham casserole

Name: Cauliflower and ham casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g waxy potatoes; 1 cauliflower; 7-10 Tbsp salt, pepper, nutmeg; 200 g jambon cuit maigre en tranches; 1 medium onion; 1 tablespoon (20 g) + some + 1 tsp yoghurt butter; 2 (30 g) easy go. Tbsp. flour; 1/4 l Milk; 2 TEASPOONS Vegetable broth; 1 washer Toast

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g waxy potatoes
1 cauliflower
7-10 Tbsp salt, pepper, nutmeg
200 g jambon cuit maigre en tranches
1 medium onion
1 tablespoon (20 g) + some + 1 tsp yoghurt butter
2 (30 g) easy go. Tbsp. flour
1/4 l Milk
2 TEASPOONS Vegetable broth
1 washer Toast

Directions

1
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cook for about 20 minutes. Clean and wash the cauliflower and cut into florets. Cover and steam in about 3/8 l boiling salted water for about 6 minutes. Dice ham. Peel and finely dice the onion
2
Drain the potatoes and cauliflower and collect the cauliflower water. Heat 1 tbsp. butter in a pot. Brown the ham briefly in it and take it out. Sauté onion in frying fat until translucent. Sprinkle with flour and sauté briefly. Stir in 1/4 l cauliflower water, milk and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg
3
Spread the potatoes, cauliflower and ham in a lightly greased casserole dish. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes
4
Crumble bread. Spread 1 teaspoon butter in small flakes on the casserole and bake for another 10 minutes