Cheesy Cauliflower Potato Bake
A simple, cheesy casserole featuring tender potatoes and cauliflower in a creamy, flavorful sauce. This make-ahead bake is fiber-rich, protein-packed, and perfect as a side for weeknight dinners or holiday meals.
Equipment
- 1-Large pot
- 1 Saucepan
- 1 9×13-inch baking dish
- 1 whisk
- 1 knife
- 1 cutting board
- Kitchen shears (optional for chives)
Ingredients
- 1 pound Yukon gold potatoes sliced into ½-inch rounds
- 1 medium head cauliflower cut into florets (about 5–6 cups)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1½ cups milk any fat content
- ½ cup low-sodium vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup shredded Parmesan cheese
- 1¼ cups shredded sharp cheddar cheese divided
- ¼ cup fresh chives chopped
Instructions
- Preheat and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven warms, lightly grease a 9×13-inch baking dish with butter or non-stick spray. A well-greased dish prevents the casserole from sticking and makes cleanup easier. Set the prepared dish aside so it’s ready when your vegetables and sauce are prepared.
- Prepare Potatoes for Cooking: Take 1 pound of Yukon gold potatoes and slice them into uniform ½-inch rounds. Uniform slices ensure that the potatoes cook evenly alongside the cauliflower. Place the sliced potatoes in a large pot in a single layer as much as possible to promote even cooking.
- Add Cauliflower and Boil Veggies: Cut one medium head of cauliflower into bite-sized florets, approximately 5–6 cups. Add the cauliflower to the pot with the potatoes. Fill the pot with water to cover the vegetables by at least two inches. Bring the water to a rolling boil over high heat. Cook for 8–10 minutes, or until the potatoes are tender but still hold their shape. Drain the vegetables thoroughly in a colander and set aside.
- Melt Butter for Cheese Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter until it’s fully liquid and lightly bubbling. Stir gently to prevent burning. Butter forms the base of the cheese sauce and provides a rich, silky texture.
- Create a Smooth Roux: Once the butter is melted, sprinkle in ¼ cup of all-purpose flour. Whisk continuously for 1–2 minutes to form a smooth paste called a roux. Cooking the flour eliminates its raw taste and allows it to thicken the sauce properly. The roux should look slightly golden and completely lump-free.
- Incorporate Milk and Broth: Slowly pour 1½ cups of milk into the roux while whisking constantly to prevent clumps. Then add ½ cup of low-sodium vegetable broth, continuing to whisk. Bring the mixture to a gentle simmer, cooking for a few minutes until thick and creamy. This step ensures a velvety cheese sauce that coats the vegetables evenly.
- Season the Cheese Sauce: Turn off the heat and stir in 1 tablespoon Dijon mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning if necessary. These spices enhance the flavor of the vegetables and complement the cheese perfectly.
- Melt Cheese into Sauce: Add ¼ cup shredded Parmesan cheese and ¾ cup shredded sharp cheddar cheese to the sauce. Stir until fully melted, smooth, and creamy. This combination creates depth of flavor and a rich, cheesy base for the casserole.
- Layer Vegetables in Baking Dish: Transfer the drained potatoes and cauliflower into the prepared 9×13-inch baking dish. Spread them evenly in a single layer so the sauce can coat all the pieces. Gently press down to ensure the vegetables sit flat, which helps the sauce adhere evenly.
- Pour Cheese Sauce Over Veggies: Slowly pour the prepared cheese sauce over the vegetables, covering all pieces thoroughly. Use a spatula or spoon to spread it evenly across the top. Every potato slice and cauliflower floret should be generously coated.
- Add Toppings and Chives: Sprinkle the remaining ½ cup of shredded sharp cheddar cheese evenly over the top of the casserole. Chop ¼ cup fresh chives (or use kitchen shears) and scatter them across the top. The chives provide a fresh, mild onion flavor that balances the richness of the cheese.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20–25 minutes, until the sauce is bubbling and the top cheese begins to lightly brown. For a golden, slightly crisp finish, switch the oven to broil for 2–3 minutes, watching carefully to avoid burning.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5–10 minutes. Resting allows the sauce to thicken and makes serving easier. Sprinkle additional fresh chives on top for a bright, fresh finish if desired.
- Serve and Enjoy: Use a spatula to portion the Cheesy Cauliflower and Potato Bake onto plates. Serve warm as a comforting side dish alongside roasted meats, grilled vegetables, or a fresh salad for a complete meal.
Notes
- For even cooking, slice the potatoes uniformly into ½-inch rounds so they soften at the same rate as the cauliflower.
- Don’t overboil the vegetables; they should be tender but still firm to hold their shape during baking.
- Use a whisk when making the cheese sauce to prevent lumps and ensure a smooth, creamy consistency.
- Fresh chives are recommended for a bright, mild onion flavor, but rosemary, parsley, or thyme make excellent alternatives.
- This dish can be prepped ahead of time. Simply assemble and refrigerate the unbaked casserole for up to 24 hours, then bake when ready.
