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Cauliflower and Potato Bake

Cauliflower is available all year round and is often eaten with a rich creamy sauce, as in this recipe. Freshly grated nutmeg and garlic add flavour to the sauce, which is soaked up deliciously by the potatoes.

ingredients

serves 4
450 g (1 lb) new potatoes, thinly sliced
salt and pepper
1 small cauliflower, broken into florettes
1 garlic clove, skinned and crushed
pinch of freshly grated nutmeg
150 ml (5 fl oz) fresh single cream or buttermilk
50 g (2 oz) Cheddar cheese, grated

method

1. Cook the potatoes in boiling salted water for 5 minutes. Drain well.

2. Layer the potatoes and cauliflower in a lightly buttered 1.1 litre (2 pint) ovenproof serving dish. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.

3. Sprinkle the cheese, cover and bake at 180°C (350°F) mark 4 for 45-50 minutes, until the vegetables are tender. Uncover and place under a medium grill until lightly browned. Serve at once, straight from the casserole.

What did you think?

27 people have helped to review this recipe. Thankyou!

Miss
posted by B williams @ 11:11AM, 3/21/08
Really love this dish.simple and quick to prepare,very yummy!!
OK
posted by L. Holmes @ 10:19AM, 3/25/08
Not sure what I did wrong, but it took extra boiled water into the pot (after cooking it for the allotted time and finding the cauliflower raw still) and another 40 mins cooking to soften the cauliflower. Personally i would have half cooked the cauliflower beforehand. But saying that - eventually it was very tasty.
Cauliflower and Potato Bake
posted by P Glynn @ 03:02AM, 7/03/10
Excellent
Just ok
posted by Pat @ 11:42AM, 4/10/11
Recipe is easy to follow, although, there's missing a "punch" to the taste.
Cayenne pepper
posted by Max @ 10:30AM, 5/05/11
A dash of cayenne pepper added to the cream before pouring over goes well with the cheesy taste
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