Crushed candy canes are in every bite of these festive peppermint biscuits!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 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.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 20 g |
| Sodium | 168 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
……this was the first time that I made a cheese sauce, yeah I know. It’s one of those things that I’ve always avoided or feared in some measure, lol but I made this one just because I love love baby swiss cheese and that is what I had a lot of…..That said, I messed it up with a bit too much cheese, as expected But it was awesome anyway!! I added a bit more cream to the casserole dish right before baking and gave it a toss before plating. COMFORT FOOD right here y’all
I made this and it was a huge hit. Some adjustments I made- I did it all in a large steamer basket stock pot. It cuts down on dishes and saves time. Simply dump enough of the potato water out to steam the cauliflower. I did not have cream so I used almond milk and it turned out great. I doubled the recipe for the cream sauce due to the large size of my cass dish. I added in some nutritional yeast, a little onion powder and garlic powder, and half of a packet of ranch dressing mix. I did not use any salt because of the mix and it turned out excellent in taste. I chopped bacon and fried it up with a little brown sugar, sauteed ~4 cloves garlic and 1 large diced onion in the fat, and mixed this in with the potato layer. I added a thin layer of quinoa at the bottom because I needed to use it. It was dumped in uncooked or soaked but still came out really great. I would soak it first next time. I mixed breadcrumbs with leftover room temp shredded cheese until it formed a gravel. I topped the entire casserole with this mixture. Due to all my modifications and additions, I doubled my bake time as well. I checked every 10 minutes until bubbling occurred. Approx 45 of bake time, including watching it carefully at the end when I broiled it on high to get that nice brown crispiness I was going for with the breadcrumbs. To date, this is the most successful casserole I’ve made. You can certainly make this vegan as the roux formed just fine with almond milk and nutritional
It was delicious. The only issue was the cauliflower seemed to cook more and release juice while in the oven. Made the sauce a little runny.
Yes, I had to substitute Velveeta cheese for the Swiss cheese. I’ve made it several times and it is always a winner for Thanksgiving.
Added onion, carrots, and some lightly seasoned chicken
Easy and tasty, a nice change for a side dish. Works well with pork or beef for sure.
This recipe was really good, I made it exactly as written and served it with baked fish, coleslaw and steamed green beans. Yummy!
Very heavy. Used milk instead of cream, 4 potatoes and 1/2 head cauliflower with cheddar cheese. Good but rich and too much quantity for 3.
I liked the cheese/cream sauce as a base but I thought it was too bland. I even added some marjoram and old bay but I guess it wasn’t enough. I used russet potatoes and found I needed about four to balance the whole head of cauliflower. Also it a lil took longer to steam/boil potatos but that was ok. My fiance really liked this dish so I might try again but I would really like to find a good spice blend. Also I wanted to point out that I found heavy cream could be substituted with 3/4c milk and 1/4c butter, which is what I ended up using with freshly shredded swiss cheese.
made this with no revisions many times; loved it. good as leftovers, also.
Pretty good, but could use a little oomph. The Swiss I bought to make the casserole was halfway gone by the time I got around to making this dish, so I used Swiss in the casserole and Italian blend on top. Also sprinkled with bread crumbs and broiled for a minute or two at the end of the baking time. I did have to use more liquid for the sauce; very thick. This calls for 3-3-1 butter-flour-milk and I usually at least start with 1-1-1. Next time: use half potatoes and half cauliflower; add onions and celery; maybe mushrooms. This is a good base recipe for a veggie casserole and offers good instructions. Oh, and I managed to use one pan plus my steamer (plus the casserole dish, of course). Not that I’m lazy or anything…but honestly, this uses a lot of pans!
This came out really well. The only change I made was to use white cheddar cheese instead of swiss. Served it with pork steak. Next time I may just cube the steak and mix it into the casserole.
This was really tasty and quite filling but I think to make it more flavourful you should consider a few adjustments. What I did: sprinkled bread crumbs, cayenne pepper, garlic powder and rosemary on top and broiled for 2 min at the end to give it a crispy crust. Also, I used milk, not cream, and added about a 1/4 c. coconut milk to the sauce to increase the creaminess. Delicious!
This is just a basic Mornay sauce over vegetables. Simple and good as a side dish. There isn’t any need to add anything else (not even salt), but if you wanted to kick up the flavours a bit, I would suggest adding a tsp of dijon mustard (or even yellow mustard) to kick up the cheese). 1/2 tsp of ground sage would also intensify the flavours.
This is a good recipe, but a little bland as is. I used milk instead of heavy cream, and added a little more for moisture. I think next time I will add nutmeg for flavor. Overall a good side dish though.
This recipe was great! Its really easy to prepare and a nice change from the same old sides! The only change I made was using milk instead of cream and chedder instead of swiss. I WILL be making this one again.
This was wonderful but a little plain. Might add bacon next time 🙂
Definitely need to parboil the cauliflower first. Casserole turned out quite tasty.
I tried this to use a head of cauliflower that I bought at the farmer’s market, but I think there are better uses for my cauliflower. It was just OK. It needed something else, more flavor. I guess you could modify it somehow, but I’m not impressed enough to give it another shot.
Great dish! I used blue cheese instead of swiss and my husband and I loved it! I suggest trying this with blue cheese if you are a blue cheese fan – there is a lot of flavor! Thanks for the recipe 🙂
Good idea…you just need to modify it to your tastes. I doubled the white sauce and added powders and spices for flavor. Always looking for a different way for cauliflower and this was great. As a vegetarian, I appreciate finding simple and tasty combinations on vegetables to make a more filling meal.