Cauliflower florets au gratin in mustard-cheese sauce

Name: Cauliflower florets au gratin in mustard-cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 (approx. 1200 g) Head Cauliflower; 7-10 Tbsp Salt; 1 Onion; 30 g Butter or margarine; 30 g Flour; 100 ml Milk; 3-4 Tsp medium hot mustard; 100 g grated gouda cheese; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp grated nutmeg; 25 g Tortilla Chips "Natural"; 2 mild pickled green peppers; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 (approx. 1200 g) Head Cauliflower
7-10 Tbsp Salt
1 Onion
30 g Butter or margarine
30 g Flour
100 ml Milk
3-4 Tsp medium hot mustard
100 g grated gouda cheese
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp grated nutmeg
25 g Tortilla Chips "Natural"
2 mild pickled green peppers
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Drain, rinse and peel. Cut potatoes in half if necessary. Meanwhile clean and wash the cauliflower, cut the florets from the stalk.
2
Put the cauliflower in 500 ml boiling salted water, cover and cook for 8-10 minutes. Drain and collect the vegetable water. Peel and finely chop the onion. Melt the fat in a saucepan, add the onions and fry until transparent.
3
Dust with flour, sweat and gradually add the vegetable water and milk, stirring continuously. Bring to the boil, stir in mustard and 50 g cheese. Bring to the boil again and season to taste with salt, pepper, sugar and nutmeg.
4
Mix potatoes, cauliflower and sauce. Pour into a greased ovenproof dish. Sprinkle with 50 g cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
5
5 minutes before the end of the baking time, spread the chips and peppers on the casserole.