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This cauliflower, potato, and cheddar bake is a perfect side to either lighten up your usual potato dish or to add in some extra vegetables. It is super easy to make and will taste great any time of year, not just at Thanksgiving.

This Cauliflower, Potato and Cheddar Bake is a perfect side to either lighten up your usual potato dish or add in some extra vegetables. Great Thanksgiving side dish too! Get the easy recipe on RachelCooks.com!

I’ve been dying for a mandoline so when Big Kitchen approached me about teaming up, a mandoline was my first choice. I used it to cut up the potatoes and cauliflower for this recipe.

The mandoline took a little getting used to, but I have big plans for it. Once I figured it out, it was a breeze to use. It has a button that you can just press to adjust thickness and it also has blades to julienne and cube.

Another great feature is the storage holder for the extra blades. This is a huge safety advantage–this way they aren’t loose in your pantry or wherever you store them. You can even use it as a drying rack to dry the blades after using them.

And I just love these adorable purple dishes! I can’t wait to make individual servings of all sorts of things in them. My next recipe using these dishes will probably be macaroni & cheese but that should come as no surprise. 

This Cauliflower, Potato and Cheddar Bake is a perfect side to either lighten up your usual potato dish or add in some extra vegetables. Great Thanksgiving side dish too! Get the easy recipe on RachelCooks.com!

Back to this cauliflower, potato, and cheddar bake. It’s super easy and makes a great side dish. I simply cook the potatoes and cauliflower in boiling water to soften them, divide them into individual baking dishes, sprinkle cheese on top, pour a little milk over each, and top with a dab of butter. Bake them until the cheese is melted, bubbling, and browned a bit. Don’t they look delicious?

More great vegetable sides: 

Looking for more vegetable recipes to round out your Thanksgiving menu? Try some of my favorites:

 

 

Cauliflower, Potato & Cheddar Bake

Cauliflower, Potato & Cheddar Bake

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This cauliflower, potato, and cheddar bake is perfect when you are looking for a slightly healthier potato side with plenty of cheesy goodness.

Ingredients

  • 1/2 tablespoon unsalted butter
  • 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 of milk or chicken broth

Instructions

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

Notes

  • If you use a single larger baking dish, I would recommend doing two layers (potato/cauliflower, thyme/pepper, cheese, then repeat and then finish with milk and butter).

Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 286 Total Fat: 17g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 48mg Sodium: 600mg Carbohydrates: 21g Fiber: 3g Sugar: 2g Protein: 14g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
© Rachel Gurk
Cuisine: American / Category: Sides & Vegetables
Verdict: LOVE this flavorful cauliflower, potato and cheddar bake.
Husband’s take: He loved this – he’s not a huge potato fan so he enjoyed them being thinned out with cauliflower.
Changes I would make: None are necessary.
Difficulty: Easy.

This Cauliflower, Potato and Cheddar Bake is a perfect side to either lighten up your usual potato dish or add in some extra vegetables. Great Thanksgiving side dish too! Get the easy recipe on RachelCooks.com!

Disclaimer: I was provided with the products mentioned above but no monetary compensation. Opinions are as always, 100% my own.