Gratin with skinless sausages and cauliflower

Submitted by enr on 19 Jan 2010
1.2 kg potatoes
200 g cauliflower
2-3 smoked skinless sausages
100 g cheese
3 tbsp flour
500 ml milk (or water)
100 g feta cheese
2 eggs
4-5 tbsp sunflower oil
salt, pepper
Gratin with skinless sausages and cauliflower
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Peel the potatoes and cut, cauliflower cleaned and chopped into florets. Pour into pan, sprinkle with salt and pepper, pour water 2/3 depth and bake in a moderate oven until ready. The flour, the oil and milk make Bechamel sauce (the oil fry, add the flour and fry until golden, then gradually add the milk and stir until sauce thickens) are added to it the feta cheese (if necessary, add salt) and two eggs. When the potatoes are ready, distributed evenly chopped skinless sausages and pour the sauce. Tray back in the oven is to toughen bechamel, grated cheese on top and dopicha to get golden brown. If cauliflower is milled or frozen, add to the potatoes just before the skinless sausages.
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19 Jan 2010