Thursday, January 13, 2011

Potato Cauliflower Bake

A great way to prepare the homely vegetable that is cauliflower. A creamy, cheesy bake that's filling enough to be served as the main dish.

Potato Cauliflower Bake

6 large eggs
head of cauliflower (cut into small pieces)
2 cups shredded Swiss cheese
6-7 medium potatoes (peeled and cut into small pieces)
1/4 cup unsalted butter
1/4 cup flour
2 cups nonfat milk
salt and pepper to taste
nutmeg to taste

Hard boil the eggs. Cool and place in the fridge until ready to use.

Cook the cauliflower until crisp and tender (I steam my vegetables using one of these, but you can boil them as well).

Cook the potatoes until a fork can be inserted into them without resistance.

Begin the bechamel sauce: Melt the butter in a medium saucepan over low heat. When the butter starts to "foam", add the flour all at once and stir with a wooden spoon. Cook over low heat for 3-4 minutes, stirring constantly. Remove from heat. In a separate saucepan, scald the milk. Place the butter and flour mixture over medium low heat. Add all of the hot milk to the butter and flour mixture, stirring continuously. Stir mixture over low heat until sauce thickens, about 5-10 minutes.

Add nutmeg, salt, and pepper to taste. Peel the eggs. Preheat oven to 420 degrees. Place the cauliflower, potatoes, and eggs in a 11" x 15" oven dish. Top with bechamel sauce, covering as much of the cauliflower and potatoes as possible. Top with grated Swiss cheese. 

Cook until cheese has browned, about 20-25 minutes.