• 1 medium cauliflower, cut into florets
  • 4 large potatoes, peeled and thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 200g (about 1 1/2 cups) grated Emmental or Gruyere cheese
  • 500ml (2 cups) milk
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Nutmeg, grated (optional)
  • Chopped fresh parsley for garnish


  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Prepare Vegetables:
    • Steam or boil the cauliflower florets until they are just tender. Drain and set aside.
    • In a large pot of salted water, parboil the sliced potatoes for about 5 minutes. Drain and set aside.
  3. Make the Cheese Sauce:
    • In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
    • Stir in the flour to make a roux. Cook for 2-3 minutes, stirring constantly.
    • Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens.
    • Add 1 cup of grated cheese to the sauce, stirring until melted and smooth. Season with salt, pepper, and nutmeg to taste.
  4. Assemble the Casserole:
    • In a greased baking dish, layer half of the parboiled potatoes, followed by half of the cauliflower.
    • Pour half of the cheese sauce over the vegetables.
    • Repeat the layers with the remaining potatoes, cauliflower, and cheese sauce.
  5. Bake:
    • Sprinkle the remaining cheese on top of the casserole.
    • Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.
  6. Serve:
    • Remove the casserole from the oven and let it cool for a few minutes.
    • Garnish with chopped fresh parsley before serving.

Enjoy your Blumenkohl Kartoffel-Auflauf! This comforting casserole is perfect for a cozy family dinner.

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