Cauliflower Potato Bake with Cream

This Cauliflower Potato Bake with Cream is rich, cheesy, and comforting. Tender veggies baked in garlic cream make the perfect easy side for any dinner.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 620kcal

Author Samantha Pickthall

Ingredients

3 cups cauliflower florets, don't thaw if using frozen
3 large russet potatoes, or any white starchy potatoes
1 1/2 cups heavy cream
3 cloves garlic, minced or 2 tsp garlic powder
2 cups shredded cheese, cheddar or tasty
Salt and pepper, to taste
2 Tbsp fresh chopped parsley, for garnish

US Customary - Metric

Instructions

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!

Video

Notes

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm in the oven, air fryer or microwave until heated through.

Freeze: It's generally not recommended to freeze dishes with heavy cream, as the texture can become grainy when thawed. However, if you choose to freeze, store in an airtight container for up to 1 month.

Thaw: If frozen, thaw in the refrigerator before reheating.

Nutrition