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


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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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ANNETTE31

	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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LAFLRA

	Cooking Level: Expert Home Town: Jefferson, South Dakota, USA Living In: Athens, Ohio, USA
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Reviewed: Aug. 12, 2006

This was okay. Probably not make it again. My swiss was rather mild. Maybe if my cheese had a stronger flavor I might have enjoyed it more.

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ROXANN4837

	Cooking Level: Intermediate Home Town: Anaheim, California, USA Living In: Coral Springs, Florida, USA
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Reviewed: Aug. 10, 2006

My family thought it was ok. I used gouda cheese instead of swiss cheese.

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Bunnyzita

	Cooking Level: Intermediate Home Town: Valencia, Carabobo, Venezuela
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Reviewed: Apr. 26, 2006

Easy to make, delicious, my daughter of 17 months loved it, we'll do it again. Thank you.

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LENFOY


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Reviewed: Apr. 9, 2006

I used sliced onions instead of potatoes & didn't even pre-cook the cauliflower. Very good, liked crumbs on top, and very versitile.

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DEB WOOLLEY


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Reviewed: 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.

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frenchgirl

	Cooking Level: Expert Home Town: Dijon, Bourgogne, France
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Reviewed: Nov. 8, 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.

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AUNTIE JUNE

	Cooking Level: Expert Home Town: Kennewick, Washington, USA
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Reviewed: 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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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Dec. 23, 2004

Pretty good, but not nearly as tasty as Broccoli and Cauliflower Casserole submitted by Bridget on this site. We'd rather have the nutrition of broc too! I used some extra-sharp Cheddar as well as Swiss. Thanks!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Nov. 14, 2004

Ultimate comfort food on a cold fall day. Added one more potato and a bit more pepper to taste. Family loved it -- and they are not great vegetable eaters. Was kind of like macaroni and cheese with the cauliflower and potatoes playing the macaroni role. As such, I think it would be pretty tasty with bits of ham mixed in. Will try that next time as this is surely a keeper' And really really easy to make' Thanks, Primarygr'

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BAKININBUDAPEST

	Cooking Level: Expert
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Reviewed: Oct. 18, 2004

This recipe is really delicious.Rich and creamy,was perfect with pork, done any way you like. Ideal for a cold autumn evening.

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AUTUMNBREEZE8


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