Potato gratin with cauliflower, Romanesco and tomatoes

Name: Potato gratin with cauliflower, Romanesco and tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1 (400 g) Head Romanesco; 1/2 ( 500 g) Head Cauliflower; 250 g cherry tomatoes; 1 medium onion; 25 Butter or margarine; 25 g Flour; 200 ml Vegetable broth (instant); 250 ml Milk; 100 g low-fat cheese rasp (17 % fat absolute); 7-10 Tbsp Cayenne pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1 (400 g) Head Romanesco
1/2 ( 500 g) Head Cauliflower
250 g cherry tomatoes
1 medium onion
25 Butter or margarine
25 g Flour
200 ml Vegetable broth (instant)
250 ml Milk
100 g low-fat cheese rasp (17 % fat absolute)
7-10 Tbsp Cayenne pepper

Directions

1
Peel, wash and cut the potatoes into pieces and cook them in boiling salted water for about 10 minutes. Meanwhile clean and wash the Romanesco and cauliflower and remove the florets from the stems. Cook in boiling salted water for about 5 minutes.
2
Wash, clean and halve the tomatoes. Drain the potatoes and let them evaporate. Peel onion and chop finely. Heat the fat in a pot and fry the onion. Dust with flour and sweat for about 1 minute.
3
Stir in stock and milk and bring to the boil while stirring. Let simmer for about 10 minutes. Remove from heat and stir in cheese. Season with salt and cayenne pepper. Put potatoes, romanesco, cauliflower and tomatoes into an ovenproof casserole dish.
4
Pour the sauce over the top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove and serve immediately.