Cauliflower Potato Bake with Cream
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Soft, creamy potatoes and tender cauliflower baked in garlic-infused cream with melting golden cheese. Comforting, simple, and always a crowd-pleaser!
A Bake That Never Makes It to Leftovers.
This potato and cauliflower bake is the cozy, creamy side dish I always come back to. Tender slices of potato and soft cauliflower florets soak up a rich garlic and cheese cream sauce. Simple ingredients, big comfort. Sam x
Creamy & Cheesy – A velvety cream base with perfectly melted cheese
Low-Carb Option – All the comfort of a potato bake, but lighter
Minimal Prep – Just chop, mix, and bake
Oven-Ready in One Dish – Easy assembly and easy cleanup
Customisable – Add herbs, bacon, onion, or your favourite cheese blend
Watch how to make cauliflower potato bake
Easy substitutions
- Cheese: Use mozzarella, Gruyère, or a cheese mix for variety
- Garlic: Garlic powder works great if you’re out of fresh cloves
- Cream: Thickened cream or full-fat cooking cream can be used
- Herbs: Add thyme, rosemary, or chives to change the flavor profile
How to make cauliflower potato bake
Step 1: Cut the cauliflower into florets and with a sharp knife or mandolin, thinly slice the potatoes. There is no need to remove the skin.
Step 2: Place the cauliflower florets and sliced potatoes in a large bowl and add the cream, cheese, garlic, salt, and pepper. Mix until cauliflower and potatoes are well coated.
Step 3: Pour the mixture into the baking dish and bake for 50 minutes.
Samantha’s recipe tips
- No need to peel – Leaving the skin on saves time and adds rustic texture.
- Mix well before baking – Ensure all the cauliflower florets and potato slices are coated evenly in the cream and cheese for rich flavor in every bite.
- Rest before serving – Letting it sit for 5 minutes helps the bake settle and makes serving neater.
- Top it off – A sprinkle of fresh parsley or extra cheese just before serving adds color and a golden finish.
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Cauliflower Potato Bake with Cream
Ingredients
Method
- Preheat Oven: Preheat the oven to 400ºF (200ºC) fan-forced. Set aside a 9 x 13 inch rectangle baking dish.
- Prep Cauliflower: Cut the cauliflower into small florets.
- Cut Potatoes: With a sharp knife or mandolin, thinly slice the potatoes. There is no need to remove the skin.
- Combine Ingredients: Place the cauliflower florets and sliced potatoes in a large bowl and add the cream, cheese, garlic, salt, and pepper. Mix until cauliflower and potatoes are well coated.
- Transfer to Dish: Pour the mixture into the baking dish, spreading it out evenly.
- Initial Bake: Bake for 50-60 minutes until bubbling, golden and cauliflower and potatoes are tender.
- Rest: Remove from the oven and let it rest for 5 minutes.
- Garnish & Serve: Garnish with chopped parsley, serve and enjoy!