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🍽️ Creamy Cauliflower and Potato Casserole with Ham

419 kcal · 30 min · 4 servings

Ingredients

• 500 g cauliflower
• 300 g potatoes
• 1 onion
• 30 g butter (2 tbsp)
• 1 tbsp whole wheat flour
• 200 g whipping cream
• 0.25 l vegetable broth
• 60 g ham (4 slices)
• 0.5 bunch parsley
• 70 g Gouda (1 piece)
• salt
• pepper
• nutmeg

Instructions

1. 1. Wash the cauliflower and divide it into small florets.
2. 2. Cut off the tough stems from the cauliflower.
3. 3. Peel the potatoes and wash them.
4. 4. Slice the potatoes into thin rounds.
5. 5. Cook the vegetables for 5 minutes in boiling salted water.
6. 6. Let the vegetables drain well afterwards.
7. 7. Peel the onion and chop it finely.
8. 8. Melt 1 tablespoon of butter in a pan.
9. 9. Sauté the onions in the butter.
10. 10. Dust the onions with flour.
11. 11. Pour in cream and broth.
12. 12. Let the sauce simmer over medium heat for 4 to 5 minutes.
13. 13. Wash the parsley and shake it dry.
14. 14. Chop the parsley finely.
15. 15. Stir the parsley into the sauce.
16. 16. Season the sauce with salt, pepper, and nutmeg.
17. 17. Grease the baking dish with the remaining butter.
18. 18. Layer the potato slices and cauliflower in the dish.
19. 19. Pour the sauce over the vegetables.
20. 20. Cut the ham into strips.
21. 21. Grate the cheese.
22. 22. Sprinkle the ham and cheese over the casserole.
23. 23. Preheat the oven to 175 °C (convection 150 °C or gas mark 2).
24. 24. Bake the casserole for 30 minutes until golden brown.

Nutrition per serving

• kcal: 419
• Protein: 14 g · Fett/Fat: 32 g · Carbs: 19 g