Potato, Cauliflower, and Cheddar Bake

Prep Time:
10 mins
Total Time:
1 hrs

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.


  • 1 tablespoon unsalted butter, plus more for dish

  • 1 ½ pounds Yukon Gold potatoes (about 6 medium), peeled and sliced ½ inch thick

  • Salt and pepper

  • 1 small head cauliflower (about 2 pounds), sliced ½ inch thick

  • 1 tablespoon fresh thyme leaves

  • 1 ½ cups shredded sharp cheddar (6 ounces)

  • cup chicken broth


  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. 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.

Cook's Notes

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.

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