Monday, August 25, 2014

Potato and Cauliflower Casserole

Want to ease your family in to swapping cauliflower for mashed potatoes? Use this! They won't even notice!

Potato and Cauliflower Casserole

3 medium size potatoes, peeled and cut into bite size pieces
1 head of cauliflower, cut into florets
1 medium onion, diced
2 stalks celery, diced
3 strips bacon, chopped
3 T. unsalted butter
3 T. flour
1 C. milk
1/2 C. chicken stock
1/4 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 C. shredded extra sharp cheddar cheese
Place the potatoes and cauliflower in a pot and cover with water. Bring to a boil and cook until fork tender (about 12-15 min). Meanwhile, in a skillet cook the bacon until crisp, remove the bacon to a paper towel and add in the onions and celery and cook for 5-6 minutes or until tender. Drain the potatoes and cauliflower and place in a bowl, add the cooked onions and celery to the veggies and stir to combine. Using the same skillet, over medium high heat, add in the butter, as it begins to melt add in the flour and stir to combine. Add the milk and stir, as it begins to thicken add in the chicken stock. Lower the heat and stir until thickened and smooth. Add in the seasonings and 1 C. of cheese. Add the veggie mixture to the sauce and stir to combine well. Pour into a lightly greased casserole dish and top with the bacon, remaining cheese and a sprinkling of chives. Bake at 350 degrees for 25-30 minutes or until nice and bubbly.


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