Senin, 10 Desember 2012

Potato, Cauliflower, and Cheddar Bake

Made this last night for dinner. I feel that if you salt the water in which you cook the veggies they will not taste bland. My family enjoyed it.

  • 1 tablespoon unsalted butter, plus more for dish
  • 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
  • Salt and pepper
  • 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups shredded sharp cheddar (6 ounces)
  • 1/3 cup chicken broth


  1. Preheat oven to 450 degrees. 
  2. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. 
  3. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. 
  4. Drain in a colander and let sit 5 minutes.

  5. Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. 
  6. Repeat to make a second layer. 
  7. Add broth and dot top with butter. 
  8. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

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