Easy Cheesy Cauliflower and Potato Bake
This super simple veggie bake makes a great side dish for holiday meals or family dinners. It's hearty, delicious, and can be prepped ahead of time.
Servings 8 ½-cup servings
Calories 238kcal
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
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 rectangular baking dish and set aside.
- Place the sliced potatoes in a large pot and cover with salted water. Make sure you cover the potatoes by at least a couple of inches, so that there is room in the pot for the cauliflower to cook too. Bring the pot with the potatoes to a boil, add in the cauliflower florets, and cook for 8 to 10 minutes until the potatoes are soft but not falling apart. Drain.
- 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 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.
- Turn off the heat on the sauce. Stir the parmesan cheese and ¾ cup of the cheddar cheese into the sauce.
- Transfer the cooked veggies to the greased baking dish and spread out in an even layer. Pour the cheese sauce over the veggies.
- Sprinkle the casserole with the rest of the cheddar cheese and the sliced chives. I like to use kitchen shears to quickly cut the chives over the casserole.
- Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is slightly browned. Flip the broiler on and finish baking the dish for 2 to 3 more minutes until the cheese is fully browned.
- Remove from the oven and garnish with more fresh chives as desired. Let it sit for 5 to 10 minutes before serving.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Swap rosemary, parsley, or thyme for the chives if you have those on hand.
- To make ahead of time, follow the instructions until putting the dish in the oven. Cover the uncooked dish with a lid, foil, or plastic wrap, and keep in the fridge for up to a day until you are ready to bake it.
- If you are fully baking the dish ahead of time for a holiday dinner, reheat in the baking dish at 350 degrees F for about 10 to 15 minutes until warmed through. You may want to cover it with foil to keep the cheese from getting too brown.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 0.5cup | Calories: 238kcal | Carbohydrates: 20g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 311mg | Potassium: 555mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 47mg | Calcium: 234mg | Iron: 1mg