Potato and Cauliflower Casserole

Potato and Cauliflower Casserole

55
PRIMARYGR 1

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

45 m servings 476 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

55
  1. 69 Ratings

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Most helpful positive review

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 use...

Most helpful critical review

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 delic...

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 use...

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 wa...

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 the...

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...

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 mad...

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.

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 delic...

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!

Good idea...you just need to modify it to your tastes. I doubled the white sauce and added powders and spices for flavor. Always looking for a different way for cauliflower and this was great....