Delicious hearty casserole with cauliflower, mashed potatoes and bacon under a crispy crust
Preparation
Fry the bacon in a dry pan until slightly crispy and drain. Boil the cauliflower for 5 minutes in a pan of water. Also cook the potatoes for about 12 to 15 minutes.
Heat 20g butter in a saucepan and stir in the flour once it has melted. Let the mixture, the roux, cook for a few minutes but do not let it burn. Gradually add the milk and stir with a whisk until you have a smooth sauce. Season with a pinch of nutmeg. Then melt the cheese in the sauce.
Preheat the oven to 220 degrees. Drain the cauliflower and place in a baking dish along with the bacon and sauce. Drain the potatoes and return them to the pan. Mash with a knob of butter, a pinch of salt and pepper and a splash of milk. Roughly chop the parsley and toss through the mash. Place the puree on top of the cauliflower and smooth out. Sprinkle with breadcrumbs and divide the rest of the butter into small pieces. Place the baking dish in the oven for another 10 minutes until the butter has melted and a nice crispy crust has formed.
Source: Leukerecepten by leukerecepten-nl.
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