Food & Cooking Recipes Main Dish Recipes Casserole Recipes Potato, Cauliflower, and Cheddar Bake 3.0 (229) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 1 hr Servings: 8 Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole. Cook Mode (Keep screen awake) Ingredients 1 tablespoon unsalted butter, plus more for dish 1 ½ pounds Yukon Gold potatoes (about 6 medium), peeled and sliced ½ inch thick Salt and pepper 1 small head cauliflower (about 2 pounds), sliced ½ inch thick 1 tablespoon fresh thyme leaves 1 ½ cups shredded sharp cheddar (6 ounces) ⅓ cup chicken broth Directions Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. 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. Drain in a colander and let sit 5 minutes. Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes. Cook's Notes To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake. Originally appeared: Everyday Food, November 2012 Rate It PRINT