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Cauliflower Cheese and Potato Bake
Ultimate Comfort Bake Alert!
Get ready for a hearty, satisfying dish that’s perfect for any occasion! Our Cauliflower Cheese and Potato Bake combines tender cauliflower with creamy cheese sauce and crispy potato topping for a meal that’s pure comfort.
- Ingredients:
- 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), cut into small florets
- 4 spring onions, white and green parts separated
- 70g/2½oz butter
- 1 onion, roughly chopped
- 70g/2½oz plain flour
- 1 tsp English mustard powder
- 750ml/1¼ pint milk
- 150ml/5fl oz vegetable stock
- 150g/5½oz mature cheddar, plus 2 tbsp extra for topping
- 25g/1oz Parmesan, finely grated
- 4 tbsp single cream
- 2 tbsp finely chopped fresh flatleaf parsley, plus extra for garnish
- ¼ tsp ground white pepper
- Salt and freshly ground black pepper
- For the topping: 900g/2lb potatoes, peeled or scrubbed, 1 tbsp vegetable oil
- Method:
- Pre-Cook Cauliflower: Boil cauliflower for 2 minutes, then drain and let steam dry.
- Make the Sauce: Cook white spring onion parts with butter and onion until soft. Stir in flour, mustard powder, milk, and stock. Thicken, then stir in cheeses, cream, parsley, white pepper, and salt.
- Assemble the Bake: Combine sauce with cauliflower and green spring onion parts in a baking dish.
- Prepare the Topping: Boil potatoes, slice into rounds, and layer over the cauliflower mixture.
- Bake: Brush with oil, season, and bake at 200°C/180°C Fan/Gas 6 for 30–40 minutes. Add extra cheddar and grill to brown the top.
Serve hot and enjoy every cheesy, creamy bite!