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cheesy cauliflower and potatoes with chives on a plate on a counter
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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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 ½-cup servings
Calories 238kcal

Ingredients

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