Creamy Potato Cauliflower Bake
Indulge in this rich and comforting dish featuring tender potatoes, sweet carrots, caramelized onions, and cauliflower coated in creamy cream cheese and crispy pancetta. Baked to perfection, this flavorful casserole will elevate your dinner to a whole new level.
ingredients
- 2 lbs potatoes, peeled and thinly sliced
- 1 large cauliflower, cut into florets
- 2 carrots, peeled and sliced
- 1 medium onion, thinly sliced
- 8 oz cream cheese, softened
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Prosciutto
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large pot of boiling water, cook the potatoes, cauliflower, and carrots until they are just tender. Drain and set aside.
- 3.
In a skillet, heat the butter and olive oil over medium heat. Add the sliced onion and sauté until caramelized, about 10 minutes. Set aside.
- 4.
In a separate skillet, cook the chopped pancetta until crispy. Remove from heat and set aside.
- 5.
In a mixing bowl, combine the softened cream cheese, thyme, salt, and black pepper, stirring until well combined.
- 6.
In a large baking dish, layer half of the sliced potatoes, cauliflower, carrots, caramelized onions, and crispy pancetta. Spread half of the cream cheese mixture evenly over the vegetables, then repeat the layers with the remaining ingredients.
- 7.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the top is golden and bubbly.
- 8.
Serve hot and enjoy this satisfying and flavorful potato cauliflower bake!
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