Cauliflower, Potato & Cheddar Bake

Name: Cauliflower, Potato & Cheddar Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3/4 pound Yukon Gold potatoes (about 3 medium, peeled and sliced 1/4 inch thick); salt and pepper to taste; 1/2 small head cauliflower (~1 pound), sliced 1/4 inch thick; 2 teaspoons fresh thyme leaves, chopped plus more for (optional) garnish; 3/4 cup shredded sharp cheddar; scant 1/4 cup milk or chicken broth; 1/2 tablespoon unsalted butter

4.3

(40)

www.rachelcooks.com

Your recipes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Rachel Gurk

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 pound Yukon Gold potatoes (about 3 medium, peeled and sliced 1/4 inch thick)salt and pepper to taste1/2 small head cauliflower (~1 pound), sliced 1/4 inch thick2 teaspoons fresh thyme leaves, chopped plus more for (optional) garnish3/4 cup shredded sharp cheddarscant 1/4 cup milk or chicken broth1/2 tablespoon unsalted butter

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 450°F. Spray three 12-ounce baking dishes (or a 1 quart baking dish) with non-stick spray.

Step 2

In a large pot, cover potatoes with cold salted water. Bring to a boil. Once boiling, add cauliflower and cook about 8 minutes or until potatoes are just cooked through and cauliflower is tender. Drain in colander and let sit at least five minutes.

Step 3

Divide the cauliflower/potatoes between the three prepared baking dishes. Sprinkle with pepper and thyme. Top with cheddar (divide evenly between three dishes). Pour milk over each (divide evenly between three dishes) and dot with butter. Bake for 10-15 minutes or until cheese is golden brown and bubbling.