Potato and Cauliflower Casserole
Potato and Cauliflower Casserole might be a good recipe to expand your side dish recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 10g of protein, and 26g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a vegetarian diet. If you have butter, cauliflower, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm.
In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened.
Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
Arrange the potatoes and cauliflower in the prepared casserole dish.
Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.