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Home Recipes by Type Sides & Vegetables
30 30 Minutes or Less VG Vegetarian

Cauliflower, Potato and Cheddar Bake

4.32
/5
30 mins
342 Comments
Jump to Recipe
By: Rachel GurkPosted: 11/19/2012Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

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!

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.

Partial image of baked casserole in individual shallow purple ramekins.

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 is 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. It will be perfect to slice potatoes for stovetop scalloped potatoes, or slice onions for pickled red onions.

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. 

Overhead of baked casserole in purple ramekins, on wooden deck.

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?

PS If you don’t have cute purple ramekins, don’t worry! This recipe works just great for one casserole dish too.

More great vegetable sides: 

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

 

  • Crockpot Cheesy Potatoes
  • Green Bean Casserole (No Canned Soup!)
  • Sweet Potato Bread Pudding with Marshmallow Topping
  • Scalloped Sweet Potatoes
  • Brussels Sprouts Salad with Apples and Cranberries
  • Twice Baked Sweet Potatoes
  • Butternut Squash Mash with Smoked Paprika
  • Roasted Green Beans with Parmesan and Basil
  • Cheesy Brussels Sprouts Au Gratin
  • Crockpot Carrots with Cinnamon Glaze
  • Healthy Sweet Potato Casserole

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Partial image of potato cauliflower bake in individual purple ramekins.
Recipe

Get the Recipe: Cauliflower, Potato & Cheddar Bake

4.32 from 41 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Cauliflower, potato, and cheddar bake is perfect when you are looking for a slightly healthier potato side with plenty of cheesy goodness.

Ingredients

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

Instructions

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

Serving: 1of 4, Calories: 286kcal, Carbohydrates: 21g, Protein: 14g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 600mg, Fiber: 3g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Closeup of baked casserole, with fork, on black cloth.

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

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  1. Varun sharma says

    May 29, 2020 at 2:55 am

    This cauliflower, potato, and cheddar bake is perfect

    Reply
    • Rachel Gurk says

      June 3, 2020 at 5:04 pm

      So glad you liked it!

      Reply
  2. Alissa says

    October 30, 2018 at 4:54 pm

    Going to make this for Thanksgiving!

    Reply
    • Rachel Gurk says

      October 31, 2018 at 1:47 pm

      I hope you love it!

      Reply
  3. nik says

    November 27, 2012 at 5:57 pm

    Toasted Pine Nuts and Wild Rice with Mushrooms…yummm!

    Reply
  4. Leslee Roper says

    November 25, 2012 at 10:39 pm

    I followed you on twitter

    Reply
  5. Leslee Roper says

    November 25, 2012 at 10:37 pm

    I followed Big Kitchen on twitter

    Reply
  6. Leslee Roper says

    November 25, 2012 at 10:36 pm

    I liked Big kitchen on Facebook

    Reply
  7. Leslee Roper says

    November 25, 2012 at 10:36 pm

    I followed you on Pinterest

    Reply
  8. Leslee Roper says

    November 25, 2012 at 10:35 pm

    I liked you on facebook

    Reply
  9. Leslee says

    November 25, 2012 at 10:31 pm

    My favorite side dish is Macaroni and Cheese, definitely a timeless classic!
    I can’t wait to try out this dish though, but I think I may substitute the yukon potatoes with sweet potatoes!

    Reply
  10. Denae says

    November 25, 2012 at 8:55 pm

    I follow you on pinterest. DenaeD

    Reply
  11. Denae says

    November 25, 2012 at 8:54 pm

    I like you on facebook.

    Reply
  12. Denae says

    November 25, 2012 at 8:52 pm

    I get your RSS feed in Google Reader

    Reply
  13. Denae says

    November 25, 2012 at 8:50 pm

    The stuffing is my favorite. I could actually forget about everything else and just have a big plateful of stuffing!

    Reply
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