POTATO CAULIFLOWER RECIPE RECIPES

POTATO AND CAULIFLOWER CASSEROLE RECIPE | ALLRECIPES

Potato and Cauliflower Casserole Recipe | Allrecipes image

Great potato and cauliflower side dish. Goes especially well with a pork meal.

Provided by PRIMARYGR

Categories Side Dish Potato

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 large potatoes, peeled and chopped
1 head cauliflower, cut into florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 475.7 calories, CarbohydrateContent 33.5 g, CholesterolContent 107 mg, FatContent 32 g, FiberContent 4.5 g, ProteinContent 16 g, SaturatedFatContent 20.1 g, SodiumContent 168.4 mg, SugarContent 3.8 g

CAULIFLOWER AND POTATO BAKE RECIPE - FOOD.COM

Cauliflower and Potato Bake Recipe - Food.com image

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

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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, FatContent 4.5, SaturatedFatContent 2.7, CholesterolContent 13.2, SodiumContent 105.3, CarbohydrateContent 25.5, FiberContent 4.1, SugarContent 2.3, ProteinContent 7

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Calories 524 calories per serving

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