Cauliflower, Potato & Cheese Bake

A few weeks ago, I made a Cauliflower, Potato & Cheese Bake that was a hit.  I just love when that happens.

Since then, I’ve been getting a lot of requests for the recipe.  This is the ultimate fall comfort food, easily sourced as SOLE food by even an inexperienced locavore.  I’ve tried a few variations since the original, but the original is surprisingly better.  I think I got a little too creative, trying to find the best cheese pairing.  Here is my best variation:

Cauliflower, Potato & Gouda Bake

Prep:  Preheat the oven to 450ºF.

1 1/2 lb. (6 med.) Yukon Golds, peeled & sliced into 1/2″ pieces

1 small head cauliflower, 1/2″ slices

1 1/2 c. (6-8oz) shredded Gouda – I bought mine from the Cheesemonger at the Market Square Farmer’s Market

1/3 c. chicken broth

1+T. butter

salt & pepper

Place the potato slices in a 10″ skillet, covering the potatoes with 2 inches of salted water.  Bring the potatoes to a boil, and add the cauliflower.  Rapidly simmer the vegetables, UNCOVERED, until the potatoes are just finished and the cauliflower is crisp-tender.  This takes around 10 minutes.

While the potatoes and cauli are cooking, butter a 1 1/2 qt. – 2 qt. baking dish.

Then, drain the potatoes and cauliflower in a colander and let cool for at least 5 minutes.  This helps the veg keep their shape and continue cooking just a little bit longer.

In the prepared baking dish, place half of the potato mixture and top with pepper and cheese.  Place another layer of potatoes, pepper, and cheese on top of that.  Pour 1/3 c. chicken broth over the top of the casserole, then place 4 pats of butter on top.  Trust me, don’t skip this step.

Then, bake uncovered for 15-20 minutes, until the cheese is browned and bubbly enough for you.