Cauliflower au gratin is a recipe that you can prepare in advance as you can eat it fresh or reheat. The gratin is covered with béchamel sauce to give it a creamy flavour. You can serve it as an accompaniment to meat, or as a main dish by adding some ham dices. Serves with a green salad.
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Very easy
Ingredients (for 2 persons):
- 1 cauliflower
- 4 potatoes
- 1 egg
- 2 slices of ham (optional)
- 3 tablespoon of flour
- 20 g of butter
- ¼ litre of milk
- Salt, pepper, nutmeg
- Grated cheddar
Peel the cauliflower and the potatoes and cut them into medium dices. Cook them in a pan of hot water with the egg in its shell for around 10 minutes. Drain the vegetable and peel the egg.
For the béchamel sauce: melt the butter in a saucepan. Add the flour and the milk and mix quickly to avoid lumps. Season with salt, pepper and a touch of nutmeg.
Put the cauliflower, the potatoes and the hard-boiled egg and the ham both cut into small dices in a tin. Cover with the béchamel sauce and grated cheddar. Put in the oven thermostat 200 degrees for 20 minutes until the gratin has a golden colour.
