Potato, Cauliflower, and Cheddar Bake

Made this last night for dinner. I feel that if you salt the water in which you cook the veggies they will not taste bland. My family enjoyed it.

Ingredients:

• 1 tablespoon unsalted butter, plus more for dish
• 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
• Salt and pepper
• 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
• 1 tablespoon fresh thyme leaves
• 1 1/2 cups shredded sharp cheddar (6 ounces)
• 1/3 cup chicken broth

Instructions:

1. Preheat oven to 450 degrees. 
2. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. 
3. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. 
4. Drain in a colander and let sit 5 minutes.
5. 
   
6. Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. 
7. Repeat to make a second layer. 
8. Add broth and dot top with butter. 
9. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Tweet