Legendary Dishes | Blumenkohlauflauf mit Kasseler und Kartoffeln (baked cauliflower with smoked pork and potatoes)

GERMANY

Casserole

  • 1.5 litres water
  • 1 kg potatoes, peeled, sliced thin
  • 1 large cauliflower, cut into florets
  • 500 g smoked pork, sliced thin
  • 300 g carrots, cubed small (optional)
  • 5 g salt

Sauce

  • 300 ml crème fraîche / sour cream
  • 200 ml vegetable stock, home-cooked
  • 150 g semi-hard cheese, grated
  • 60 g shallots, sliced thin
  • 50 g hard cheese (e.g. parmigiano), grated
  • 30 g blue cheese (optional)
  • 30 g butter
  • 2 tbsp white wheat flour
  • 5 g black pepper
  • 5 g nutmeg, grated
  • 5 g paprika
  • Salt, large pinch
  • 2 sprigs parsley

Cook cauliflower, onions and potatoes together in salted water for 5 minutes. If using cook carrots separately in salted water.

Fry shallots in butter, dust with flour, sauté for a minute or two. Stir in the vegetable broth and cream, season. Add the semi-hard cheese and, if using the blue cheese. Simmer on low heat for about 10 minutes.

Layer the cauliflower in a baking dish followed by the potatoes, onions and smoked pork pieces.

Pour the sauce over the vegetables, sprinkle with hard cheese.

Bake at 175°C for 45 minutes.

Serve garnished with parsley.


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