Reviewed: Nov. 15, 2009

This was really good. I ended up adding more cream and some milk because the sauce was too thick. Definetly will make again.

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atm3294

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Reviewed: Oct. 15, 2009

This was great. I used frozen cauliflower and red skin potatoes. Simplified everything. Just fixed the sauce in my cast iron, added the veggies and cheese and baked for 30 min. The whole family enjoyed it. I plan to use this again.

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Michelle

Cooking Level: Expert

Living In: Ellicott City, Maryland, USA

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Reviewed: Sep. 30, 2009

I wanted to make a "au gratin" verus casserole so I thinly sliced my potatoes and boiled them with the cauliflower for 5 minutes. I used half and half+milk, but ended up needing 1/2 c more milk b/c the cheese makes it *too thick*. Recommend: 2 T butter/flour, milk and not cream, sprinkle 1/2 of the cheese over potatoes/cauliflower and then pour white sauce over all. Top with remaining cheese, bread crumbs, and drizzle olive oil over all.

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ThnkThn

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 28, 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).

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Aug. 6, 2009

This was very good- however not very good for you. I made some substitutions- 1% milk instead of heavy cream, cut the butter down by half, used reduced fat shredded taco cheese (all I had in the fridge- added some color and tasted great). Will make again:)

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SKB

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Reviewed: Feb. 24, 2009

Very good. Needs a little something else maybe extra salt and pepper. Good left over too.

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amiingram

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Reviewed: Feb. 11, 2009

Great Recipe! All I added was some garlic and French's fried onions on the top! A friend of mine doesn't like cauliflower but loved this recipe!

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Christina

Cooking Level: Intermediate

Home Town: Oxbow, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 10, 2008

This was so good, it's 2 days after I made it the 1st time and I am making it again. We do not eat all that much cauliflower, it's just this recipe. The only changes I made were, I used an orange colored cauliflower they had at the market (which added nice color to the dish), I added more milk when the sauce looked too thick and I used a little more swiss. Not only was it excellent, it was Christmas / Thanksgiving, most important dinner company you ever had excellent!!

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: 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.

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turnuson2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2008

Was looking for something different but yet hearty and good - this was it. I was surprised at how tasty this recipe was - the combination sounded a bit odd - but it was excellent! Many requests from kids/husb to fix again. (I used half cream and the other half milk - prolly would be just fine with all milk too.)

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susan733

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 1, 2008

I love this recipe! I use a strong swiss like appenzeller or gruyere. I have also added broccoli--yummy!

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Jamey

Cooking Level: Expert

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Reviewed: 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!

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NAOMI1179

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Reviewed: Apr. 8, 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.

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allison

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Reviewed: Apr. 6, 2007

What a great recipe. Nice change from my standard cheese potatoes. I made this for Easter the first time last year, everyone raved, I made a couple additions, to the bechamel I added dry mustard, and a pinch of nutmeg. For the cheese Gruyere, has a sharpe nutty flavor. Red potatoes with skins on or baby reds. I make enough for a 13x9 pan . Dont have to worry about leftovers pan is always clean. thank you

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Julie B.

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 18, 2007

This is a good basic recipe. It was a fine dish, and I enjoyed it. DH found it bland. It's not something I would serve to guests. I made some modifications based on what I had available, and on the other reviews. I used unpeeled red potatoes, medium cheddar instead of swiss, and had no cream, so I used milk. It didn't suffer at all for the milk. The cheddar flavor was nice, but I felt it still needed something. Next time, I will try this with fresh bacon crumbles and feta mixed in. It was a nice variation on cauliflower, and my daughter ate the cauliflower here.

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JUST-MARRIED

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Reviewed: 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.

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MARYMUNN1

Cooking Level: Expert

Home Town: Washington, New Jersey, USA

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Reviewed: Jan. 9, 2007

My family didn't really care for it and for the many dishes you use in its creation it isn't worth it. Sorry.

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Justquilting

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2006

This was OK. Luckily I tasted the sauce before adding it to the vegetables. It was bland, so I added two tablespoons of dijon mustard which helped. Don't know if I'll make again.

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