Name: Potato and Cauliflower Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Potatoes, peeled and chopped - 2 large; Cauliflower, cut into florets - 1 head; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Heavy cream - 1 cup; Shredded Swiss cheese - 1 cup; Salt and pepper to taste - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potato and Cauliflower Casserole

1. Potatoes, peeled and chopped - 2 large

2. Cauliflower, cut into florets - 1 head

3. Butter - 3 tablespoons

4. All-purpose flour - 3 tablespoons

5. Heavy cream - 1 cup

6. Shredded Swiss cheese - 1 cup

7. Salt and pepper to taste - 1 cup

How to cook deliciously - Potato and Cauliflower Casserole

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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