FRIJE

Instructions

• 1.   Cut the cauliflower into florets and wash them.
• 2.   Cook them in boiling salted water for 10 minutes, then drain them.
  
  Peel the potatoes, cook them in water for 15 minutes.
• 3.   Drain them, cut them into thick slices.
• 4.   Finely slice the onions.
  
  Dry fry them in a saucepan until they become translucent and start to brown.
• 5.   In a bowl, mix the cornstarch with a little milk.
  
  Pour the remaining milk over the onions, add the diluted cornstarch, and, over low heat, whisk until the sauce thickens.
• 6.   Season with pepper and nutmeg at the end of cooking.
• 7.   Arrange the cauliflower florets and potato slices in a gratin dish.
  
  Cover with the lightened béchamel sauce, sprinkle with grated cheese.
• 8.   Bake in a preheated oven at 240°C (thermostat 8), cook for 10 minutes, finishing if necessary with a few minutes under the broiler.

Nutritional information *