Potato, Cauliflower, and Cheddar Bake

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Potato, Cauliflower, and Cheddar Bake


Ingredients:
  • 1 tablespoon unsalted butter, plus more for dish
  • 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
  • Salt and pepper
  • 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups shredded sharp cheddar (6 ounces)
  • 1/3 cup chicken broth

Instructions:

Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.

Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Note:

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.


original recipe: http://www.marthastewart.com/945640/potato-cauliflower-and-cheddar-bake