Cheesy Cauliflower Potato Bake


Thanks to Martha Stewart for a super easy, super yummy recipe. I followed her recipe exactly the first time I made this dish. I found out in the first bite that I do NOT care for thyme, at all. It was quite overpowering for my personal taste. So, the second round recipe I tweeked a little. I left out the thyme and added some diced ham and diced onion. PERFECT!

1 Tbsp. butter, plus more for dish
1 1/2 pounds potatoes (about 5-6 medium), peeled and sliced 1/2 inch thick
1 small head cauliflower, sliced 1/2 inch thick
1 cup of diced ham, (kielbasa would be yummy too)
1 1/2 cups shredded sharp cheddar
1/4 cup diced onion
1/3 cup chicken broth
salt and pepper to taste

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 tender, about 10 minutes. Drain and let sit 5 minutes.
Place half the potatoes and cauliflower in your buttered dish, sprinkle with salt, pepper, ham and cheddar,. Repeat to make a second layer. Now pour your broth* in and dot top with pieces of diced up butter.

Bake 15 to 20 minutes until the gooey cheese is bubbling. YUM!

*Helpful tip for you: If you have any leftover chicken broth, pour into ice cube tray and freeze, then store in freezer in ziploc baggie. Now you have handy broth cubes to use whenever need be and no waste. :)

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