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Baked cauliflower and potato casserole with cheese
Tasty cheesy vegetable bake

Cheesy Cauliflower and Potato Casserole

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Side Dishes
Casseroles are the masters of comfort. This version layers cauliflower, carrots, and potatoes with a rich sour cream and egg custard. Topped with golden cheese, the vegetables steam to tenderness in their own juices. Simple, filling, and a guaranteed crowd-pleaser.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Homestyle Comfort

Ingredients

Equipment Needed

  • Large pot for parboiling
  • Baking dish (casserole dish)
  • Mixing bowl
  • Colander

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Peel and slice potatoes and carrots into rounds. Break cauliflower into florets.

Tip: Uniform slices ensure even cooking.
2 ✓

Parboil veggies in salted water for 10 minutes until slightly tender. Drain well.

Tip: Don't overcook; they finish in the oven.
3 ✓

Whisk sour cream, eggs, crushed garlic, salt, pepper, and nutmeg.

Tip: Nutmeg pairs classically with creamy vegetable dishes.
4 ✓

Butter a baking dish. Layer the vegetables inside.

Tip: Butter adds flavor to the crusty edges.
5 ✓

Pour the sour cream mixture over the vegetables, shaking the dish to distribute.

Tip: The egg mixture sets into a savory custard.
6 ✓

Top with shredded cheese.

Tip: Cheese protects the veggies from drying out.
7 ✓

Bake at 350°F (180°C) for 30-35 minutes until bubbly and golden brown.

Tip: Let cool 10 minutes to set before slicing.

Recipe FAQ

Why parboil vegetables?
Different veggies cook at different rates. Parboiling ensures everything is tender at the same time in the oven.
Can I swap sour cream?
Use Greek yogurt for a lighter version or heavy cream for a richer one.

Ingredients

  • 1 lb Cauliflower Florets
  • 7 oz Carrots
  • 10 oz Potatoes
  • 2 tbsp Butter (for greasing)
  • 2/3 cup Sour Cream
  • 1 cup Shredded Cheese (Cheddar or Swiss)
  • 2 whole Eggs
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 pinch Nutmeg