Selasa, 19 Agustus 2014

Potato, Cauliflower, and Cheddar Bake

This was really good with simple ingredients & very healthy.
A great way to use a several day old head of cauliflower that you have in the fridge or as in my case

  • 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.
  3. In a large pot, cover potatoes with cold salted water by 2 inches.
  4. 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.
  5. Drain in a colander and let sit 5 minutes.
  6. Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper.
  7. Repeat to make a second layer.
  8. Add broth and dot top with butter.
  9. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

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Potato, Cauliflower, and Cheddar Bake
4/ 5