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Side Dishes

Crowd-Pleasing Cheesy Scalloped Potato and Cauliflower Bake

Name: Crowd-Pleasing Cheesy Scalloped Potato and Cauliflower Bake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 servings, 1/2 cup (125 mL) each
Ingredients: 3 Tbsp. butter; 1 onion, chopped; 1 clove garlic, minced; 2 Tbsp. flour; 2 cuos 25%-less-sodium chicken broth; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed; 1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided; 2 tsp. fresh thyme leaves, divided; 2 lb. (900 g) Yukon gold potatoes (about 6), peeled, cut into 1/8-inch-thick slices; 3 cups small cauliflower florets; 1/4 tsp. ground black pepper

2 Review(s)

1 Hr 45 Min

Prep : 45 Min Cook: 1 Hr

Bored with plain scalloped potatoes? Then, try this Crowd-Pleasing Cheesy Scalloped Potato and Cauliflower Bake recipe for a change. Oven baked with a crisp cheesy topping, this creamy potato and cauliflower side dish is as delicious as it is easy to make.

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

3 Tbsp. butter

1 onion, chopped

1 clove garlic, minced

2 Tbsp. flour

2 cuos 25%-less-sodium chicken broth

1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed

1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

2 tsp. fresh thyme leaves, divided

2 lb. (900 g) Yukon gold potatoes (about 6), peeled, cut into 1/8-inch-thick slices

3 cups small cauliflower florets

1/4 tsp. ground black pepper

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How do I make it ?

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Step 1

Heat oven to 400ºF.

Step 2

Melt butter in medium saucepan on medium heat. Add onions; cook 3 min., stirring frequently. Add garlic; cook and stir 1 min. Whisk in flour; cook 2 min., stirring constantly. Gradually add chicken broth, mixing well after each addition. Bring just to boil; cook 2 to 3 min. or until thickened, stirring constantly.

Step 3

Add cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly. Stir in 1 cup shredded cheese and 1 tsp. thyme; cook on medium-low heat 2 min. or until shredded cheese is completely melted, stirring constantly. Remove from heat.

Step 4

Layer half each of the potatoes and cauliflower in shallow 2-L casserole dish sprayed with cooking spray; cover with half the cheese sauce. Top with remaining vegetables, cheese sauce, shredded cheese and thyme. Sprinkle with pepper.

Step 5

Bake 1 hour or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

Kraft Kitchen Tips!

Special Extra

For added colour and flavour, substitute 2 sweet potatoes for 3 of the Yukon gold potatoes.

Nutrition

Calories

200

Calories From Fat

% Daily Value

Fat 12 g

Saturated fat 8 g

40 %

Cholesterol 45 mg

Sodium 270 mg

11 %

Carbohydrate 18 g

Fibre 2 g

Sugars 3 g

Protein 7 g

Vitamin A

4 %

Vitamin C

35 %

Calcium

10 %

Iron

4 %

Servings

12 servings, 1/2 cup (125 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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