Potato and Cauliflower Casserole Recipe - Allrecipes.com
Potato and Cauliflower Casserole Recipe
  • READY IN 45 mins

Potato and Cauliflower Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2008

This was the best Potato and Cauliflower Cassorole ever! I did add a couple of tweaks - first, I was out of cauliflower so I substituted broccoli. And I only had potato flakes so instead I used some onion. And rather than use a casserole dish I cooked on top of the stove in a fry pan!!! Wait - just kidding, kinda making fun of a couple other reviews of this recipe! I made this exactly as is (except I honestly never actually measure ingredients) and it came out GREAT.

 
Most Helpful Critical Review
Oct 25, 2007

The recipe "as is" is too bland for me. I omitted swiss cheese. I used parmesan in the flour/cream mixture, as well as adding fresh garlic and rosemary. I used cheddar cheese on top. It is delicious!

 
Jan 11, 2007

Excellent recipe, I didn't have heavy cream, so I used milk. Also, I didn't have swiss cheese, so I used 1/2 cup velveta and 1/2 cup romano and it turned out wonderful. Thank you for another way to serve old favorites.

 
Sep 03, 2009

I have to say, my 16 year old was so mad when I told him that it was cauliflower..."MOM, I HATE CAULIFLOWER!" Then he tasted it, (making an ugly face the whole time) and tasted it again, and then again...when it was all said and done, he probably ate at least 1/3 of the casserole...too funny! It was really good. I will make this again and again. Oh yeah, I boiled the potatoes and steamed the cauliflower at the same time (over the potatoes in a basket).

 
Mar 22, 2006

I make this casserole all the time! Although I use milk instead of cream for the bechamel sauce, it tastes truly delicious -a real comfort food! I add a grating of nutmeg and dry bread crumbs on top in addition to the cheese, and pass it under the broiler for a few minutes for a little crispiness... My husband adores it.

 
Nov 08, 2005

This is one of the best potato casseroles I've tried. I have not changed anything but this weekend when I make it for another potluck, I will add precooked chicken. Thank you so much. I've made this three times in three weeks for different occassions. I get more compliments on this dish.

 
Apr 08, 2007

Good base recipe. I also added dry mustard and nutmeg. Substituted milk for the cream and also used 2 cups of sharp cheddar instead of swiss. Came out great.

 
Jan 28, 2005

My family really loved this recipe. I used frozen cauliflower, three potatoes and fat free half and half to cut down on the fat. Delish and thanks!

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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