Creamy Potato Cauliflower Bake
This creamy potato cauliflower bake is a comforting and healthy dish that pairs perfectly with any meal. The combination of tender potatoes and cauliflower, smothered in a rich cheese sauce, creates a hearty side that everyone will love. Topped with a crispy breadcrumb crust, it offers a delightful contrast in textures and flavors, making it a must-try for any vegetable lover.
ingredients
- 3 medium-sized potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Boil the diced potatoes in salted water for about 10 minutes until tender.
- 3.
Add the cauliflower florets to the pot and cook for another 5 minutes until both are soft. Drain and set aside.
- 4.
In a large mixing bowl, combine heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- 5.
Add the drained potatoes and cauliflower to the cheese mixture and gently fold to coat evenly.
- 6.
Transfer the mixture to a greased 9x13-inch baking dish.
- 7.
In a separate bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the top of the potato cauliflower mixture.
- 8.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 9.
Remove from the oven and let cool slightly before serving. Garnish with chopped parsley for an added touch.
