Cheesy Cauliflower and Potato Bake
A delicious side dish or hearty enough to enjoy as a main dish, this cheesy cauliflower and potato bake has a crispy breadcrumb topping, a creamy interior and a layer of melted cheese in the center!
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 head cauliflower (medium sized, divided into florets)
- 3 medium potatoes (about 400 grams)
- 1/4 cup Parmigiano cheese (grated)
- 2 tbsp . olive oil (plus extra for greasing the baking dish and drizzling on top)
- 3 tbsp . unseasoned breadcrumbs (divided)
- 1/2 tsp salt (plus extra for boiling the cauliflower and potatoes)
- black pepper (as desired)
- 11/2 cup shredded caciocavallo cheese
- 2 large eggs (lightly beaten)
Instructions
- 1
Preheat oven to 350 degrees F. Grease the bottom and sides a 9 inch baking dish with olive oil and coat all sides with 1 tbsp. of breadcrumbs.
- 2
Separate the cauliflower into florets and rinse. Peel and cut the potatoes into quarters.
- 3
Bring a large pot of salted water to a boil and boil the cauliflower and potatoes until fork tender, about 15 minutes. Drain and transfer to a large bowl.
- 4
Mash with a potato masher or fork. Stir in salt and pepper (as desired); Parmigiano cheese and olive oil.
- 5
Lightly beat the eggs and stir into the cauliflower potato mixture.
- 6
Spread half of the cauliflower potato mixture in the prepared baking dish. Smooth it out with a spatula to evenly cover the bottom of the dish.
- 7
Sprinkle the grated caciocavallo cheese over the mixture. Spread the remaining cauliflower potato mash over the cheese and use a spatula to smooth it evenly.
- 8
Sprinkle the remaining breadcrumbs over the top and drizzle lightly with olive oil.
- 9
Bake for 45 minutes until golden brown. If desired, broil for a minute or two at the end of baking for a crispy topping.
- 10
Let sit for 10 minutes before serving.