Description

This Easy Cheesy Cauliflower and Potato Bake is a hearty, flavorful side dish that brings comfort to any meal. With tender Yukon gold potatoes and cauliflower smothered in a rich, creamy cheese sauce, this bake is a perfect addition to holiday meals or family dinners.

Ingredients

1 pound Yukon gold potatoes – sliced into ½-inch rounds

1 medium head cauliflower – cut into florets, about 5 to 6 cups

4 tablespoons unsalted butter

¼ cup all-purpose flour

1.5 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

1.25 cups shredded sharp cheddar cheese – divided

¼ cup chopped fresh chives

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Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch rectangular baking dish and set aside.
In a large pot, place the sliced potatoes and cover them with salted water. Bring the pot to a boil, then add the cauliflower florets. Cook for 8 to 10 minutes, until the potatoes are tender but not falling apart. Drain the vegetables.
While the veggies are cooking, melt the butter in a saucepan over medium heat. Whisk in the flour to form a paste. Slowly pour in the milk, followed by the vegetable broth, whisking constantly. Cook for a few more minutes, whisking often, until the sauce thickens.
Stir in the Dijon mustard, onion powder, garlic powder, salt, and pepper. Remove from heat and stir in the Parmesan cheese and ¾ cup of cheddar cheese until the cheese is melted and the sauce is smooth.
Transfer the cooked potatoes and cauliflower to the greased baking dish, spreading them out in an even layer. Pour the cheese sauce over the vegetables, making sure to cover them evenly.
Sprinkle the casserole with the remaining cheddar cheese and chopped chives. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is slightly browned. Turn on the broiler and finish baking for an additional 2 to 3 minutes to achieve a fully browned top.
Remove from the oven and garnish with extra fresh chives if desired. Let the dish sit for 5 to 10 minutes before serving.

Notes

Herb Swap: You can substitute the chives with rosemary, parsley, or thyme for a different flavor profile.
Make it Spicy: Add a pinch of cayenne pepper or some red pepper flakes for a spicy kick.
Add Protein: For a heartier meal, add cooked chicken, bacon, or sausage to the casserole.
Dairy-Free Option: Use dairy-free butter, milk, and cheese for a dairy-free version of this recipe.
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes until heated through. If reheating in the microwave, cook in 30-second intervals until hot.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 4g
Sodium: 550mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg