Broccoli Cauliflower Casserole

For the broccoli and cauliflower casserole, divide the broccoli and cauliflower into florets, wash, peel and slice the potatoes and cook in salted water until al dente.

Grease a casserole dish with butter or oil and place the potato slices in it – spread the vegetables on top.

For the béchamel sauce, heat the oil in a saucepan and sweat the flour in it. Pour in the milk, season with salt, pepper and freshly grated nutmeg.

Add grated Emmental cheese and let it thicken while stirring constantly. Pour over the vegetables and bake in the oven at about 200 °C.

Preparation Tip:

The broccoli-cauliflower casserole goes well with a green salad. Instead of Emmental any other cheese is suitable, such as Parmesan, Mozzarella, Feta,...

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