Cauliflower and Potato Bake
Indulge in the comforting flavors of this Cauliflower and Potato Bake, a hearty dish that’s perfect as a main course or a versatile side. This recipe combines tender layers of potatoes and cauliflower florets, all smothered in a creamy, cheese-infused béchamel sauce that's seasoned with garlic and black pepper for a flavorful twist. Topped with a golden, crunchy breadcrumb and cheddar crust, this bake offers the perfect balance of creamy and crispy textures. Easy to prepare with simple ingredients, this dish is ready in under an hour and is guaranteed to be a hit at family dinners or holiday gatherings. Garnish with fresh parsley for a pop of color and serve it warm to enjoy its rich, cheesy goodness.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 500 grams Potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 500 milliliters Milk
- 200 grams Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with a little butter or oil and set aside.
Peel the potatoes and cut them into thin slices, about 1/4 inch thick. Steam or boil the potato slices for 5-7 minutes until just tender but still firm. Drain and set aside.
Separate the cauliflower into small florets. Steam or boil them for 5 minutes, ensuring they are tender but not mushy. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle boil while continuously stirring until the sauce thickens.
Add 150 grams of the shredded cheddar cheese to the sauce, stirring until melted and smooth. Season the sauce with garlic powder, salt, and black pepper to taste.
Layer half of the potato slices on the bottom of the prepared baking dish. Top with half of the cauliflower florets.
Pour half of the cheese sauce evenly over the potatoes and cauliflower. Repeat with the remaining potato slices, cauliflower, and cheese sauce.
In a small bowl, combine the breadcrumbs with the remaining 50 grams of cheddar cheese and olive oil. Sprinkle this mixture over the top of the bake.
Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the bake from the oven and let it cool for 5 minutes. (Optional: Garnish with chopped parsley before serving.)
Serve warm as a main dish or alongside your favorite protein as a hearty side.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 44.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2306 mg | 177% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5260 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
