Ingredients:
- 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
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- 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.
- 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.
- 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.
- 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.
- 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.