Ingredients
6
6 servings
- •2 large potatoes, peeled and chopped
- •1 head cauliflower, cut into florets
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •1 cup heavy cream
- •1 cup shredded Swiss cheese
- •salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a pot with enough water to cover, boil potatoes for 10 minutes, or until tender but still firm. Drain, and set aside.
- In a pot, place cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
- Melt butter in a saucepan over medium heat, and whisk in flour. Gradually stir in heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
- Arrange potatoes and cauliflower in the prepared casserole dish. Pour cream sauce over potatoes and cauliflower, and sprinkle with remaining Swiss cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutritional Facts
Per 6 servings
- Calories: 476
- Carbohydrate: 34g
- Fat: 32g
- Fiber: 5g
- Protein: 16g
- Sugar: 4g
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