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This potato cauliflower bake is an easy cheesy side dish that is always a crowd favorite. It’s simple to make with a few ingredients and is great for pairing with a weeknight chicken dinner or your annual Thanksgiving feast!
ingredients & substitutions
- Potatoes: Peel and chop the potatoes. Use starchy potatoes like Yukon Gold or Russet for the best results since they will absorb the milk and cheese; it’s best to avoid waxy potatoes.
- Cauliflower: Cut the cauliflower into small florets. Boil them with the potatoes to soften before baking.
- Seasonings: Salt, pepper, garlic powder and thyme.
- Milk: Milk helps to keep the cauliflower and potatoes from drying out when they are baked and adds a creamy flavor. You could use 2% milk for as suggested here or half and half for a more decadent side dish.
- Cheese: The casserole is topped with shredded cheddar cheese before being baked but any melty cheese will work!
how to make potato cauliflower bake
- Boil the potatoes first and then add the cauliflower towards the end.
- Cook until both are tender but still crisp, and drain.
- Add the potatoes and cauliflower to a baking dish and season.
- Pour over the milk.
- Top with shredded cheese.
- Bake until the cheese is golden and bubbly.
Tips for making the potato bake
- Cut the potatoes and cauliflower into similar sized pieces. This will help them to cook through at the same time so that the casserole has an even texture.
- Start the potatoes in boiling water. If you place the potatoes into cold water and bring it up to a boil, the outsides will be cooked before the middles. Cook them in salted water to add flavor right from the beginning of cooking.
- Let the cauliflower potatoes steam and drain. This will help to get rid of excess moisture. If you add them straight to the casserole dish they can get too soggy.
- Change up this recipe to suit your tastes. Try using sweet potatoes instead of regular, and broccoli works great in place of the cauliflower. You can use different seasonings depending on what you are serving it with.
Frequently Asked Questions
We use 2% dairy milk in this potato cauliflower bake, but you can use a neutral tasting plant based milk like oat milk or unsweetened almond.
For best results, this is best served as soon as it’s baked, but you can prep it ahead of time. You can boil the cauliflower and potatoes, place them in the dish with the milk and cheese, then keep covered until you are ready to cook them later in the day.
If you do have leftovers, they will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 350F until warmed through.
This cheesy cauliflower potato bake is a wonderful addition to any holiday table. Simple to make and cook, it’s lighter than other creamy and cheesy side dishes, but is just as delicious!
More cauliflower recipes:
- Cauliflower Au Gratin
- Cauliflower Mashed Potatoes
- Cauliflower Rice
- Cauliflower Crust Pizza
- Cauliflower Waffles
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Potato Cauliflower Bake
- Preheat the oven to 400°F degrees.
- In a large pot of salted boiling water, cook potatoes for 15 minutes and then add cauliflower for the last 10 minutes to cook together until both are crisp tender. Drain potatoes and cauliflower and set aside.
- Transfer the potatoes and cauliflower to an 8×11 baking dish. Drizzle with olive oil and season with fresh thyme and garlic powder. Pour the milk on top and toss to combine.
- Add the cheese on top and bake in the preheated oven until the cheese is golden and bubbly, about 15-20 minutes.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.