Potato, Cauliflower, and Cheddar Bake

Name: Potato, Cauliflower, and Cheddar Bake
Prep time: 10 min
Total time: 1 min
Ingredients: 1 tablespoon unsalted butter, plus more for dish; 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick; Salt and pepper; 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick; 1 tablespoon fresh thyme leaves; 1 1/2 cups shredded sharp cheddar (6 ounces); 1/3 cup chicken broth

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Prep Time: 10 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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1 tablespoon unsalted butter, plus more for dish1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thickSalt and pepper1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick1 tablespoon fresh thyme leaves1 1/2 cups shredded sharp cheddar (6 ounces)1/3 cup chicken broth

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Instructions

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Step 1

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.

Step 2

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.