Cheese and Onion, Potato and Cauliflower Bake

Cheese and Onion, Potato and Cauliflower Bake
Deliciously different than the usually creamy sauced potato bake. This is fabulous and very easy to make
Serves: 4
  • 2 large baking potatoes, peeled and cut into slices
  • ½ of a small cauliflower, trimmed and cut into ½ inch slices
  • 1 medium onion, peeled and cut into ½ inch slices
  • 8 ounces of grated strong cheddar cheese (2 cups)
  • 2 tsp. dried thyme
  • freshly ground black pepper
  • salt
  • 80 ml of chicken stock (about ⅓ cup)
  • butter to dot the top
  1. Place the potatoes into a pot of cold lightly salted water, with plenty to cover. Bring to the boil.
  2. Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender.
  3. Drain carefully and set aside for about 10 minutes.
  4. Preheat the oven to 220*C/425*F. Butter a shallow casserole dish.
  5. Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower.
  6. Season with a good grinding of black pepper and half of the thyme.
  7. Top with half of the cheese.
  8. Top with the remaining potatoes and cauliflower.
  9. Grind some more pepper over top and sprinkle with the rest of the thyme.. (Salt only if you think you will need it. I never do.)
  10. Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
  11. Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot
To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.


  1. I have made this dish on numerous occasions and it is always a hit at home! However, I have started leaving out the onion and I sometimes add in some smoked Turkey breast. Yummy!

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