Best Potato And Cauliflower Bake Recipes

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POTATO, CAULIFLOWER, AND CHEDDAR BAKE



Potato, Cauliflower, and Cheddar Bake image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

CAULIFLOWER AND POTATO BAKE



Cauliflower and Potato Bake image

Make and share this Cauliflower and Potato Bake recipe from Food.com.

Provided by Jubes

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

500 g potatoes, thinly sliced (1 lb)
1 small cauliflower, broken into florets
1 garlic clove, crushed
one pinch grated nutmeg
150 msl single cream (1/4 pint) or 150 ml buttermilk (1/4 pint)
50 g cheddar cheese, grated (2 oz)

Steps:

  • Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
  • Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
  • Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
  • Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
  • Uncover and place under a medium grill until lightly browned.
  • Serve at once, straight from the dish.

Nutrition Facts : Calories 164.4, Fat 4.5, SaturatedFat 2.7, Cholesterol 13.2, Sodium 105.3, Carbohydrate 25.5, Fiber 4.1, Sugar 2.3, Protein 7

POTATO, CAULIFLOWER, AND CHEDDAR BAKE



POTATO, CAULIFLOWER, AND CHEDDAR BAKE image

Yield 8 people

Number Of Ingredients 7

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

Steps:

  • 1 Preheat oven to 450°. 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.

POTATO AND CAULIFLOWER BAKE



Potato and Cauliflower Bake image

A flavorful holiday combo that's easy enough for every day.

Provided by Food Network

Time 1h

Number Of Ingredients 8

½ cup plain,dry dry bread crumbs
½ cup sour cream
¼ cup diced red bell pepper
1 large cauliflower cut into small florets,(about 4 cups)
1¾ cups Hidden Valley® Original Ranch® Dressing divided
2 cups chopped onion
2 cups shredded cheddar cheese divided
4 cups frozen,country-style hash browns

Steps:

  • 1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
  • 2. In a separate bowl whisk together 1½ cups dressing and sour cream.
  • 3. Pour over potato mixture; mix well.
  • 4. Transfer potato mixture to a 2-quart baking dish.
  • 5. Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole.
  • 6. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender.
  • 7. Let stand for 10 minutes before serving.

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