Cauliflower, Potato and Cheddar Bake
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.
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.
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!
- 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
- 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.
- 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).
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.
Disclaimer: I was provided with the products mentioned above but no monetary compensation. Opinions are as always, 100% my own.
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