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Potato, Cauliflower, and Cheddar Bake

To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.

  • prep: 10 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 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

Cook's Note

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.

Directions

  1. Step 1

    Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. 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. Drain in a colander and let sit 5 minutes.

  2. Step 2

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

Source
Everyday Food, November 2012

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Reviews (3)

  • 2 Mar, 2013

    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.

  • 7 Jan, 2013

    I was very disappointed with this recipe, as were my in-laws. There was no flavor and the measurements seem wrong all the way around. We cut the recipe in half using 3 medium potatoes and 1/2 head of cauliflower. That amount fit into the 2qt casserole that the full recipe called for. We followed the recipe to the letter (cutting it in half) and there was just nothing there in the flavor dept. I took the leftovers, added 1 1/2 Tbsp butter and mashed it w/ S&P. Success! It now tastes great!

  • 8 Dec, 2012

    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,the $1 head found in the produce dept on the reduced rack.Bingo!
    I already had the potatoes,cheddar(reduced fat),thyme & I used a bouillon cube in 1/3c water.
    I shared some with a friend and it was a big hit!
    I defintely will be making this again. (I may add a bit of onion next time).