Yields: about 8-10 servings Prep Time: 20 minutes Total Time: 1 hour
Cauliflower and potatoes blend perfectly with cheese in this healthier take on a cheesy potato bake! With a hint of green onions, this dish comes out of the oven bubbly and ready to eat!
4 cups Yukon gold small potatoes (or your preference), chopped into 1 inch-ish cubes
2 cups cauliflower, roughly chopped
1 3/4 cups shredded cheese (cheddar blend with Parmesan or preferred), plus 1/4 cup for sprinkling on top
1/4 cups diced green onions
1/2 cup whole milk
3 tablespoons butter
1 tablespoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper (optional)
1. Preheat oven to 375 degrees Fahrenheit and boil pot of water for potatoes and cauliflower.
2. Wash and roughly chop potatoes and cauliflower. Place in water and boil until soft (about 20 minutes).
3. Drain water and place potatoes and cauliflower in large bowl. Mix in 1 3/4 cup shredded cheese, green onions, milk, butter, olive oil, salt (and pepper). Mash and combine well.
4. Lightly grease a baking dish, about the size of 9 x 11 inches. Pour the potato mixture into the dish. Top with remaining 1/4 cup of shredded cheese.
5. Bake at 375 degrees for about 20-24 minutes until cooked through and cheese on top is melted and lightly browned.
Cauliflower and potatoes together is nothing new, as they’ve proven a flavorful pair. Even more in the health department, cauliflower adds fiber, vitamins and plant power to potatoes.
My middle is not a fan of anything mashed at this point. Actually, believe it or not, none of my kids are big potato lovers. They’ve just come around to French fries, although are still very particular as to how they are made.
We don’t do mashed potatoes very often because of this. Ironically, they eat more cauliflower than they do potatoes! However, this bake is a little different. While I still got some pushback, there is something about cheese, potatoes and cauliflower all perfectly blended together with a bite of green onion.
Sadly, my youngest dipped her fork in ketchup for each bite, which to me just ruins the delicacy of the blended flavors. But, we were having fish sticks, so I suppose it made sense. She’s one of those people that dips everything in ketchup. I mean everything – from blueberries, to carrots, to bacon to watermelon. It’s nuts.
Anyway, this is a super easy dish to whip up, and yet is fancy enough for a brunch or celebratory get-together!
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