Cauliflower Potato Cheddar Bake Recipes

POTATO AND CAULIFLOWER BAKE

Potato and Cauliflower Bake image

A flavorful holiday combo that's easy enough for every day.

Provided by Food Network

Time 1h

Number Of Ingredients 8

Ingredients

½ cup plain,dry dry bread crumbs
½ cup sour cream
¼ cup diced red bell pepper
1 large cauliflower cut into small florets,(about 4 cups)
1¾ cups Hidden Valley® Original Ranch® Dressing divided
2 cups chopped onion
2 cups shredded cheddar cheese divided
4 cups frozen,country-style hash browns

Steps:

1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
2. In a separate bowl whisk together 1½ cups dressing and sour cream.
3. Pour over potato mixture; mix well.
4. Transfer potato mixture to a 2-quart baking dish.
5. Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole.
6. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender.
7. Let stand for 10 minutes before serving.

POTATO AND CAULIFLOWER CASSEROLE

Potato and Cauliflower Casserole image

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

Provided by PRIMARYGR

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 6

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, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

Potato, Cauliflower, and Cheddar Bake image

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
Salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Steps:

Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

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