Every time I make this Creamy Cauliflower and Potato Bake for a potluck, it’s the dish everyone flocks to—and I don’t blame them! With tender cauliflower, layers of creamy, cheesy sauce, and golden potato slices, it’s comfort food at its finest. Even my mother-in-law can’t resist sneaking into the kitchen to jot down the recipe after watching people bypass her lasagna for this. Inspired by I Wuv Cooking, this bake is a must-try for your next gathering.
Why This Recipe Shines
The combination of creamy, cheesy sauce and the golden potato topping makes this dish indulgent yet balanced. It’s perfect for feeding a crowd and versatile enough to pair with almost any main course. Plus, it can be prepped ahead, making it stress-free for potlucks or weeknight dinners.
Cauliflower Cheese and Potato Bake Recipe
Ingredients
For the Bake:
- 1 large cauliflower (1.3–1.4kg/3–3lb 3oz), trimmed and cut into florets
- 4 spring onions, white and green parts separated, sliced
- 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, grated (plus 2 tbsp extra for topping)
- 25g/1oz Parmesan, finely grated
- 4 tbsp single cream
- 2 tbsp finely chopped fresh parsley (optional, 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
Instructions
- Prepare the Cauliflower:
Bring a large saucepan of water to a boil. Add the cauliflower florets, cover, and bring back to a boil. Cook for just 2 minutes, then drain thoroughly. Leave in a colander to steam dry while you make the sauce. The cauliflower should remain slightly firm. - Cook the Onions:
Add the white parts of the spring onions, butter, and chopped onion to a saucepan. Cook with the lid on over low heat, stirring occasionally, until softened but not browned. - Make the Cheese Sauce:
Stir the flour and mustard powder into the softened onion mixture, then gradually add the milk, stirring constantly. Once smooth, add the stock and continue to stir until thickened. Remove from heat and stir in the cheddar and Parmesan until melted. Mix in the cream, parsley, white pepper, and ½ teaspoon of salt. - Assemble the Bake:
Combine the cauliflower with the cheese sauce in a large baking dish, stirring in the green parts of the spring onions. - Prepare the Potato Topping:
Boil the potatoes whole in a large pot of water for about 15 minutes, or until almost tender. Drain, cool slightly, and slice into 5mm/¼-inch rounds. Layer the potato slices over the cauliflower mixture. - Chill or Freeze (Optional):
At this stage, the dish can be covered and chilled for 1 day or frozen for up to 3 months. - Bake and Finish:
Preheat your oven to 200°C/180°C Fan/Gas 6. Brush the potato topping with vegetable oil and season with salt and pepper. Bake for 30–40 minutes until golden and bubbling. Sprinkle the extra cheddar on top and briefly grill to melt and brown the cheese. - Serve:
Garnish with parsley if desired, and serve the bake immediately. Enjoy its creamy, cheesy goodness with your favorite main course or as a stand-alone dish.
Tips for Perfect Cauliflower Cheese and Potato Bake
- Keep the Cauliflower Firm: Avoid overcooking the cauliflower initially to prevent it from becoming mushy in the final bake.
- Customize the Cheese: Swap cheddar for Gruyère or add a bit of blue cheese for a tangy twist.
- Advance Prep: Assemble the bake a day ahead and refrigerate. Simply bake it fresh when needed.
- Pairing Options: Serve alongside roasted chicken, grilled steak, or a hearty salad.
Why You’ll Love This Dish
This Cauliflower Cheese and Potato Bake is comfort food at its finest, combining creamy, cheesy layers with crispy, golden potatoes. It’s perfect for feeding a crowd or elevating a family dinner. Whether served as a side or a main, it’s guaranteed to leave everyone asking for seconds—and the recipe!
Did you try this recipe? Let me know your thoughts in the comments! For more irresistible recipes, visit I Wuv Cooking and share this dish with friends and family—it’s too good not to!
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