Cheesy Cauliflower and Potato Bake

Wedge of baked cauliflower and potato bake on spatula.

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!

Course Side Dish

Cuisine Italian

Keyword baked cheesy mashed cauliflower and potatoes

Prep Time 45

Cook Time 45

Servings servings

Calories 227kcal

Author Nadia Fazio

Ingredients

1 head cauliflower medium sized, divided into florets
3 medium potatoes about 400 grams
¼ cup Parmigiano cheese grated
2 tbsp. olive oil plus extra for greasing the baking dish and drizzling on top
3 tbsp. unseasoned breadcrumbs divided
½ tsp salt plus extra for boiling the cauliflower and potatoes
black pepper as desired
1½ cup shredded caciocavallo cheese
2 large eggs lightly beaten

US Customary - Metric

Instructions

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.
Separate the cauliflower into florets and rinse. Peel and cut the potatoes into quarters.
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.
Mash with a potato masher or fork. Stir in salt and pepper (as desired); Parmigiano cheese and olive oil.
Lightly beat the eggs and stir into the cauliflower potato mixture.
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.
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.
Sprinkle the remaining breadcrumbs over the top and drizzle lightly with olive oil.
Bake for 45 minutes until golden brown. If desired, broil for a minute or two at the end of baking for a crispy topping.
Let sit for 10 minutes before serving.

Notes

Substitutions and Variations:

-Use any cheese of your choice that melts well such as mozzarella; scamorza; fontina or cheddar.
-Stir in a couple of tablespoons of chopped parsley or chives.
-For a non-vegetarian version, stir in a few slices of chopped prosciutto cotto (cooked ham).

-Omit the breadcrumbs for a gluten free option.

Can this dish be prepared ahead?

Assemble the dish up to 1 day ahead, keep refrigerated until ready to bake.

Storage:

Keep leftovers refrigerated for up to 3 days.

Nutrition