Cauliflower and Potato Casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash cured pork. Put them into a pot, cover with water and simmer for about 40 minutes. In the meantime wash potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water, peel and leave to rest. Clean and wash the cauliflower and divide into florets. Bring 1 litre of salted water to the boil, add condensed milk.

2. 2

   Cook the cauliflower for about 8 minutes. Drain and store the stock. Peel and finely chop the onion. Melt butter, sauté onion in it. Dust with flour. Add 350 ml cauliflower stock and cream while stirring, bring to the boil. Grate cheese and melt in the sauce. Season to taste with salt, pepper and nutmeg. Fry potatoes in hot oil for about 5 minutes. Cut the slices of Kasseler into finger-thick slices. Fill vegetables, potatoes, sauce and pork loin into an ovenproof dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

3. 3

   Grate cheese and melt in the sauce. Season to taste with salt, pepper and nutmeg. Fry potatoes in hot oil for about 5 minutes. Cut the slices of Kasseler into finger-thick slices. Fill vegetables, potatoes, sauce and pork loin into an ovenproof dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cover the cured pork loin if necessary. Serve sprinkled with chervil

Nutrition Facts

KCAL
610 kcal

CARBS
33 g

FATS
33 g

PROTEINS
46 g