Creamy Potato and Cauliflower Casserole

Creamy Potato and Cauliflower Casserole


A creamy potato casserole with mouthwatering flavour that nicely accompanies many meal plans. Always a popular dish at the table with everyone.


Creamy Potato and Cauliflower Casserole

Ingredients                                                      Makes: 6 servings
4 to 5 large potatoes, peeled, cubed into 1-inch pieces
1 1/2 cups cauliflower, cut into small florets
1 sweet onion, diced
3 garlic cloves, minced
3 Tbsp unsalted butter
2 1/2 Tbsp all-purpose flour
1/4 tsp dry mustard powder
1/4 tsp thyme powder
1/4 tsp paprika powder
1 tsp sea salt
black pepper to taste
1 cup milk
1 cup unsweetened plain yogurt ~or~ sour cream
3 green onions, sliced ~or~ 2 Tbsp chives, diced
2/3 cup white cheddar cheese, shredded

Prepare potatoes. Peel the potatoes and cut out any eyes or sore spots. Cut the potatoes into 1-inch cubes. Place the cubed potatoes into a pot of water, bring to a boil and cook for about 7 to 8 minutes or until tender. Remove and drain the potatoes in a colander then side aside to let them cool.

Steam the cauliflower. Cut the cauliflower into small florets and then steam for 4 to 5 minutes, or until tender and can be easily pierced with a fork. Transfer cooked cauliflower to a bowl to cool and discard the water in the pot.

Prepare remaining ingredients. Dice the onion and mince the garlic and then put them aside in a bowl. Dice the green onions or chives and set aside in its own bowl. Grate the cheddar cheese and then transfer to its own bowl. In a small bowl combine the flour, mustard powder, thyme, paprika, sea salt and black pepper; then set aside.

Preheat oven and prepare oven dish. Preheat the oven to 350 degrees F. Coat a 9 x 13 baking dish with coconut oil or unsalted butter. Set the rack to the middle of the oven.

Sauté the onions and garlic. Melt the butter over medium-low heat then add the diced onions. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook, stirring constantly, for 1 more minute.

Create a milky roux. Sprinkle the flour into the sautéed onions and stir to mix, cook for about 1 minute or until well blended. Slowly pour in the milk 1/4 cup at a time while whisking until the mixture thickens; then repeat until it is all mixed.

Creamy Potato and Cauliflower Casserole

Combine ingredients with creamy sauce. Stir in the sour cream or yogurt, 1/2 cup of the grated cheese (leaving the remaining little bit for the top), and the diced green onions into the thickened creamy sauce and mix well. Then add the cooked and drained potatoes along with the steamed cauliflower. Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.

Bake. Pour into the prepared baking dish. Sprinkle the remaining shredded cheese on top of the casserole. Place into the oven and bake at 350 degreed F in the oven for about 45 to 55 minutes or until it is bubbly and lightly golden on top. Remove from the oven and let cool for about 10 minutes before serving. Enjoy.

Recipe shared by: J. Marshall

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