Potato and Cauliflower Casserole

4.3
(77)

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

3
3
3
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

  2. In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.

  3. In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.

  4. 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.

  5. 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.

  6. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts (per serving)

476 Calories
32g Fat
34g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 476
% Daily Value *
Total Fat 32g 41%
Saturated Fat 20g 101%
Cholesterol 107mg 36%
Sodium 168mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 16g
Vitamin C 53mg 265%
Calcium 380mg 29%
Iron 1mg 6%
Potassium 720mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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