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.

Potato, Cauliflower, and Cheddar Bake

unsalted butter,

potatoes

Salt and pepper

cauliflower (about 2 pounds), sliced 1/2 inch thick

thyme leaves

sharp cheddar (6 ounces)

chicken broth

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.

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.

Appreciated the suggestions to add some onion and garlic - Without it this would have been completely bland. I also increased the salt and pepper. Still felt it was in need. If I make again, I would use different cheese/s - add something like pecorino, maybe some red pepper. And brown the vegetables beforehand instead of boiling.

I cheated a little. I noticed that someone said it was too bland. We I added five cloves of garlic, three quarters of an onion (all chopped up) and some cut up bacon that I fried first. Sensational. We're having  it again tonight.

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.

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&amp;P. Success! It now  tastes great!

This was really good with simple ingredients &amp; 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 &amp; 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).

potato, cauliflower, and cheddar bake

Prep Time: 10 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

Instructions

Top Similar Recipes from Across the Web

Cauliflower, Potato & Cheddar Bake

Loaded Potato and Cauliflower Bake

Easy Cheesy Cauliflower and Potato ...

Cheddar and Potato Pierogies

Cheddar and Potato Perogies

Ale, Cheddar and Cauliflower Soup

Cauliflower and Zucchini Bake

Shrimp and Cauliflower Bake

Spinach And Cheddar Egg Bake

Crispy Cheddar Cauliflower

Cheddar Cauliflower Quiche

Cheddar Cauliflower Soup

Cauliflower bake

Cauliflower and Potato Soup

Potato and Cauliflower Chowder

Cauliflower and Potato Soup

Cauliflower and Potato Curry

Potato, Broccoli, and Cheddar Soup