This cheesy winter casserole puts colorful seasonal produce on full display. Sweet potatoes, cauliflower, and greens get parboiled first, then arranged in a pan and baked in a shallot-scented broth with layers of grated Gouda

Martha Stewart Living, March 2022


Credit: Nico Schinco

Recipe Summary

25 mins
1 hr 20 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Rub the bottom and sides of a 2 1/2-to-3-quart baking dish with 1 tablespoon butter. Generously season dish with salt and pepper. Cook cauliflower in a generously salted pot of boiling water until crisp-tender (easily pierced with the tip of a knife but still firm), about 3 minutes. Transfer to a colander with a slotted spoon to drain.

  • Cook potatoes in same pot until crisp-tender, 4 to 5 minutes; transfer to colander with cauliflower. Cook greens in pot just until wilted and darkened slightly, about 1 minute; drain. When cool enough to handle, squeeze excess moisture from greens.

  • Layer half of cauliflower, potatoes, and greens evenly in prepared dish. Season, then sprinkle with half of cheese. Top with remaining vegetables and season again. Bring stock and shallots to a boil in a saucepan or the microwave. Pour over vegetables in dish, then dot with remaining 2 tablespoons butter.

  • Bake, uncovered, 25 minutes. Top evenly with remaining 1 cup cheese and continue baking until golden brown in places on top and vegetables are very tender, 15 to 20 minutes more. Let cool slightly before serving.

Cook's Notes

Resist the temptation to boil all the vegetables at once. Each cook time is tailored to bring out their best texture when baked, and their vibrant hues.