3/4poundYukon Gold potatoes (about 3 medium, peeled and sliced 1/4 inch thick)
salt and pepper to taste
1/2small head cauliflower (~1 pound), sliced 1/4 inch thick
2teaspoonsfresh thyme leaves, chopped plus more for (optional) garnish
3/4cupshredded sharp cheddar
scant 1/4 cup milk or chicken broth
1/2tablespoonunsalted 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).