POTATO & CAULIFLOWER CHEDDAR BAKE

November 14, 2013

As I type this, the first snow of winter is coming down outside. November 11? Not bad for Michigan. At the same time, I’m thinking of David driving home and hoping he’s being uber safe. It’s so true that in the thick of winter, we’re really comfortable driving in snow. However at the beginning, it feels so new again that I’m extra cautious. Come February I’ll be going the normal speed limit again.

I think I’ve shared before that I say my favorite season is whichever one it’s been the longest since it happened. Except spring. It’s my least favorite. But, summer, fall and winter are on a rotation for the number one spot. One of the tricks for me with winter is finding good fresh vegetables and fruits to eat. I know brussels sprouts are good, but beyond that, what else? I’ve never really cooked with beets, but’ve heard they’re great in the snowy months. Winter meals are normally heartier and that’s what puts this dish right up it’s alley. Plus, it’s simple and easy. Warm and cozy, let us celebrate now please.

POTATO & CAULIFLOWER CHEDDAR BAKE from Rachel Schultz

POTATO & CAULIFLOWER CHEDDAR BAKE
Serves 5-6

1 tablespoon butter
1 and 1/2 pounds golden potatoes, sliced
1 head cauliflower, divided into small florets
1 tablespoon thyme
2 cups cheddar

Preheat oven to 450 degrees. Bring sliced potatoes to boil in water over high heat.

POTATO & CAULIFLOWER CHEDDAR BAKE from Rachel Schultz

Add cauliflower and cook for 10 more minutes, reducing heat to medium. Drain water and allow to cool for 5 minutes. In a buttered baking dish, layer half of potatoes and cauliflower with half of cheese and thyme. Continue to layer with remaining ingredients.

POTATO & CAULIFLOWER CHEDDAR BAKE from Rachel Schultz

Bake for 15-20 minutes.

POTATO & CAULIFLOWER CHEDDAR BAKE from Rachel Schultz

POTATO & CAULIFLOWER CHEDDAR BAKE
 
Author:
Serves: 5-6
Ingredients
  • 1 tablespoon butter
  • 1 and ½ pounds golden potatoes, sliced
  • 1 head cauliflower, divided into small florets
  • 1 tablespoon thyme
  • 2 cups cheddar
Instructions
  1. Preheat oven to 450 degrees.
  2. Bring sliced potatoes to boil in water over high heat.
  3. Add cauliflower and cook for 10 more minutes, reducing heat to medium. Drain water and allow to cool for 5 minutes.
  4. In a buttered baking dish, layer half of potatoes and cauliflower with half of cheese and thyme.
  5. Continue to layer with remaining ingredients.
  6. Bake for 15-20 minutes.

Adapted from Martha.

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Comments

  • I’m not a huge fan of cauliflower, but this makes it look kind of tasty! As far as winter vegetables go, I think squash is always nice. At least, certain kinds. (I think spaghetti squash is kind of weird.) Beets don’t really do it for me, though I know many people who are enthusiastic about them. I’m actually not super great about using enough vegetables–I just don’t love most of them, the way I do fruit. That’s what makes me sad in the winter–living on apples and bananas and oranges! I mean, I do like all those fruits. It’s just so depressing when that’s all you can get. Give me strawberries, raspberries, peaches, pears, melons, kiwi, pomegranates…I love my fruit!

    • Rachel Schultz

      I agree; it’s easy for me to throw together dinner and have forgotten veggies entirely!

  • […] This potato cauliflower cheddar bake sounds like the perfect Autumn […]

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