Back to Potato, Cauliflower, and Cheddar Bake All Reviews for Potato, Cauliflower, and Cheddar Bake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato, Cauliflower, and Cheddar Bake Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.
Gallery Potato, Cauliflower, and Cheddar Bake
Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Gallery
Potato, Cauliflower, and Cheddar Bake
Potato, Cauliflower, and Cheddar Bake
Potato, Cauliflower, and Cheddar Bake
Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Recipe Summary
prep: 10 mins total: 1 hr
Servings: 8
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Servings: 8
8
Ingredients
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
Directions
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.
Cook’s Notes To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.
Cook’s Notes
To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.
Reviews (5)
Add Rating & Review 228 Ratings 5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
Reviews (5)
Add Rating & Review 228 Ratings 5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
Add Rating & Review
228 Ratings 5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
228 Ratings 5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
228 Ratings 5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
5 star values: 28 4 star values: 29 3 star values: 110 2 star values: 48 1 star values: 13
Martha Stewart Member Rating: 3 stars 01/01/2018 Appreciated the suggestions to add some onion and garlic - Without it this would have been completely bland. I also increased the salt and pepper. Still felt it was in need. If I make again, I would use different cheese/s - add something like pecorino, maybe some red pepper. And brown the vegetables beforehand instead of boiling. Martha Stewart Member Rating: Unrated 12/06/2015 I cheated a little. I noticed that someone said it was too bland. We I added five cloves of garlic, three quarters of an onion (all chopped up) and some cut up bacon that I fried first. Sensational. We're having it again tonight. Martha Stewart Member Rating: Unrated 03/02/2013 Made this last night for dinner. I feel that if you salt the water in which you cook the veggies they will not taste bland. My family enjoyed it. Martha Stewart Member Rating: 1 stars 01/07/2013 I was very disappointed with this recipe, as were my in-laws. There was no flavor and the measurements seem wrong all the way around. We cut the recipe in half using 3 medium potatoes and 1/2 head of cauliflower. That amount fit into the 2qt casserole that the full recipe called for. We followed the recipe to the letter (cutting it in half) and there was just nothing there in the flavor dept. I took the leftovers, added 1 1/2 Tbsp butter and mashed it w/ S&P. Success! It now tastes great! Martha Stewart Member Rating: 5 stars 12/08/2012 This was really good with simple ingredients & very healthy. A great way to use a several day old head of cauliflower that you have in the fridge or as in my case,the $1 head found in the produce dept on the reduced rack.Bingo! I already had the potatoes,cheddar(reduced fat),thyme & I used a bouillon cube in 1/3c water. I shared some with a friend and it was a big hit! I defintely will be making this again. (I may add a bit of onion next time).Martha Stewart Member
Rating: 3 stars 01/01/2018
Appreciated the suggestions to add some onion and garlic - Without it this would have been completely bland. I also increased the salt and pepper. Still felt it was in need. If I make again, I would use different cheese/s - add something like pecorino, maybe some red pepper. And brown the vegetables beforehand instead of boiling.
Rating: 3 stars
Rating: Unrated 12/06/2015
I cheated a little. I noticed that someone said it was too bland. We I added five cloves of garlic, three quarters of an onion (all chopped up) and some cut up bacon that I fried first. Sensational. We’re having it again tonight.
Rating: Unrated
Rating: Unrated 03/02/2013
Made this last night for dinner. I feel that if you salt the water in which you cook the veggies they will not taste bland. My family enjoyed it.
Rating: 1 stars 01/07/2013
I was very disappointed with this recipe, as were my in-laws. There was no flavor and the measurements seem wrong all the way around. We cut the recipe in half using 3 medium potatoes and 1/2 head of cauliflower. That amount fit into the 2qt casserole that the full recipe called for. We followed the recipe to the letter (cutting it in half) and there was just nothing there in the flavor dept. I took the leftovers, added 1 1/2 Tbsp butter and mashed it w/ S&P. Success! It now tastes great!
Rating: 1 stars
Rating: 5 stars 12/08/2012
This was really good with simple ingredients & very healthy. A great way to use a several day old head of cauliflower that you have in the fridge or as in my case,the $1 head found in the produce dept on the reduced rack.Bingo! I already had the potatoes,cheddar(reduced fat),thyme & I used a bouillon cube in 1/3c water. I shared some with a friend and it was a big hit! I defintely will be making this again. (I may add a bit of onion next time).
Rating: 5 stars
All Reviews for Potato, Cauliflower, and Cheddar Bake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato, Cauliflower, and Cheddar Bake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
