Potato, Cauliflower, and Cheddar Bake

This was really good with simple ingredients & very healthy.
A great way to use a several day old head of cauliflower that you have in the fridge or as in my case

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.
3. In a large pot, cover potatoes with cold salted water by 2 inches.
4. 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.
5. Drain in a colander and let sit 5 minutes.
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.

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