Cheese and Onion, Potato and Cauliflower Bake
Deliciously different than the usually creamy sauced potato bake.
This is fabulous and very easy to make.
1 Picture
Ingredients
- 2 large baking potatoes peeled and cut into 1/2 inch slices
- 1/2 of a small cauliflower trimmed and cut into 1/2 inch slices
- 1 medium onion, peeled and cut into 1/2 inch slices
- 8 ounces of grated strong cheddare cheese (2 cups)
- 2 tsp dried thyme
- freshly ground black pepper
- Salt
- 80ml of chicken stock (about 1/3 cup)
- Butter to dot the top
Details
servings 4
Level of difficulty Easy
Cooking time 25mins
Cost Budget Friendly
Preparation
Step 1
Place the potatoes into a pot of cold lightly salted water, with plenty to cover. Bring to the boil.
Step 2
Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender. Drain carefully and set aside for about 10 minutes.
Step 3
Preheat the oven to 220°C/425°F/gas mark 6. Butter a shallow casserole dish.
Step 4
Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower. Season with a good grinding of black pepper and half of the thyme.
Step 5
Top with half of the cheese. Top with the remaining potatoes and cauliflower.
Grind some more pepper over top and sprinkle with the remainder of the thyme. (Salt only if you think you will need it. I never do).
Step 6
Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
Step 7
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot.
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