Potato cauliflower gratin with hazelnut

Name: potato cauliflower gratin with hazelnut
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 50 g unroasted hazelnuts; 300 g sticking potato; 150 g gruyere cheese; 300 g baking flour; 25 g unsalted butter; 25 g wheat flour; 300 ml Full Milk; 1 mespoint ground nutmeg

Cauliflower gratin with potato and hazelnut.

Ingredients

Kitchen Stuff

1 baking dish (10 x 15 cm)
4 one-person scale

Directions

Preheat the oven to 180 ° C.
Roast the hazelnuts in the baking dish in a golden brown oven for about 8 minutes. Allow to cool.
Meanwhile, bring a pot of water to the boil. Peel the potatoes and cut into cubes of 1 x 1 cm (brunoise). Grate the cheese.
Cut the cauliflower into as small as possible florets. Boil the potato cubes together with the cauliflower florets for 5 minutes. Drain in a colander and drain.
Melt the butter in a saucepan and add the flour. Stir the flour for about 3 minutes on a low heat (roux) with a whisk.
Add the milk while stirring and stir into a bound sauce. Add the cheese and let it melt with stirring.
Season the sauce with nutmeg, pepper and salt.
Spread the potato and cauliflower over the single-serving dishes and pour the cheese sauce over it.
Grate the dishes for about 15 minutes in the middle of the oven. Meanwhile, coarsely chop the hazelnuts and sprinkle over the gratin after 10 minutes.