Cauliflower Casserole
Submitted by yifans
Cauliflower and potatoes mashed into a fluffy purée with butter, eggs, and Gruyère cheese, then baked until golden and broiled with a cheesy crust. A comforting make-ahead casserole that’s ready when you are.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThink of this as mashed potatoes that went to finishing school.
Cauliflower and potatoes get boiled until tender, mashed together with butter and eggs, then folded with nutty Gruyère cheese before baking low and slow under foil.
The result is a fluffy, soufflé-like casserole with a golden, bubbly cheese crust from a quick hit under the broiler right before serving.
Best part? You can assemble the whole thing in the morning, stash it in the fridge, and pop it in the oven an hour before dinner.
Kitchen Tips
- Use a potato masher instead of a food processor; over-processing turns the mixture gummy and pastes out the texture
- Beat the eggs in one at a time so they incorporate evenly without deflating the purée
- Reserve a couple tablespoons of Gruyère for the broiled topping so every serving gets that crispy cheese finish
- This reheats well the next day; cover with foil and warm in a low oven until heated through
Ingredients
Directions
Cook the califlower in boiling salted water for 15 minutes or until tender.
Meanwhile, cook the potatoes in boiling water for 15 minutes or longer until tender.
Drain the potatoes and caulflower and place in mixing bowl.
Add the butter, salt and pepper.
Mash together to make a puree;it is better to use a potato masher as a food processor can make it too mushy.
Beat the eggs into the purée, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese.
Spoon into a greased dish, and bake one hour with foil on it in a moderate oven.
Before serving, sprinkle the cheese on top and put under the broiler before serving.
This can be prepared in the morning and put in the frig under one hour before serving.
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