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Potato and Cauliflower Casserole

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Another semester for me has started and it’s the first one in my new major. I am excited, well, that is until I read all of the syllabus’ for the four classes I am taking.  Overwhelmed with a few moments of what the heck was I thinking sunk in and stayed for a day or two.  Now, today is the third day of the semester and while I still have that overwhelmed feeling, I am heading into this with a plan and hope for the best. I know I can do it but it will mean long hours of studying, my family may see some boring meals in their future, and they may even have to cook meals on their own.  On those nights when they are fending for themselves, I need to remember to eat before I go to class or I will come home to leftover frozen pizza or hot dogs. It’s true.  Even if I tell them there’s meals in the freezer, just thaw and heat. As for the blog, be patient with me, I promise to keep it up!

Speaking of keeping the blog up, here is a dish that is a healthier spin on scalloped potatoes without all the milk and cheese, leaving much of the fat and calories out.  I can’t remember where I saw the recipe to give credit to but I did change it up to suit my preferences.  The original recipe was confusing with some of the directions like “separating the potatoes, cauliflower, and onion after you’ve precooked them together.” Really? There was just no way for two reasons – takes too much time (which is valuable) and doing so would mean the potatoes would break apart.  Precooking the vegetables is a good idea as it cuts down the cooking time in the oven.  There was only one serving left when dinner was through and it will be my lunch today.  It’s good!


4 medium russet potatoes (or 2 large baking potatoes), peeled and cut into ½ inch slices
1/2 head of a cauliflower, trimmed and cut into ½ inch slices
1 yellow medium onion, cut into ½ inch slices
8 oz. sharp cheddar cheese, grated (2 cups)
2 tsp. dried thyme
2/3 cup of chicken stock
2 tsp. butter to dot the top
salt and pepper to taste


Preheat oven to 425 degrees. Spray a 13×9 baking dish with non-stick spray.

Place the potatoes into one pot of cold water, be sure the water covers the potatoes. Place cauliflower and onions in another pot of cold water, be sure the water covers the vegetables.

Bring both pots to a boil and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender. The cauliflower will also be just tender.
Drain each pot and set aside for a few minutes to allow any excess water to drain off.
Layer the potatoes in the bottom of the baking dish, season with half of the thyme, pepper and a little salt to taste.  Add about half of the cheese.
Then on top of the potatoes. layer all of the cauliflower and onions. Season with more pepper and sprinkle the rest of the thyme over the vegetables.
Pour the chicken stock over the vegetables.  Top with remaining half of the cheese and dot with butter.
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling.

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