Potato Cauliflower And Cheddar Bake Recipes

CAULIFLOWER, POTATO & CHEDDAR BAKE

Steps:

• 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.

POTATO AND CAULIFLOWER CASSEROLE

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.

TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

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.

CAULIFLOWER CHEDDAR BAKE

Steps:

• In a large saucepan, place 1 in. of salted water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. , Stir in the cheese, sour cream, onion, 2 tablespoons butter and salt. Transfer to a greased 1-1/2-qt. baking dish. , Combine the bread crumbs and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

CAULIFLOWER AND POTATO BAKE

Steps:

• Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
• Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
• Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
• Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
• Uncover and place under a medium grill until lightly browned.
• Serve at once, straight from the dish.