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    Cauliflower-Potato Casserole

    Source of Recipe

    From "Christmas with Southern Living"

    Recipe Introduction

    "An extra serving of vegetables is folded into these creamy mashed potatoes. Serve with beef tenderloin or a pork roast for an impressive meal."

    List of Ingredients

    ◦  2 pounds russet potatoes, peeled and cubed
    ◦  1 pounds cauliflower florets
    ◦  3 tsp kosher salt, divided
    ◦  cup (4 ounces) salted butter, cut into -inch slices
    ◦  4 large eggs
    ◦  1 cup heavy cream
    ◦  tsp black pepper
    ◦  3 ounces Parmesan cheese, finely shredded (about 1⅓ cups)


    Preheat oven to 350 F. Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Place potatoes and cauliflower in a large pot; add cold water to cover. Bring to a boil over medium-high; add 2 teaspoons of the salt. Boil until tender when pierced with a knife; about 20 minutes. Drain well; return to pot.

    Add butter to potato mixture; mash until smooth and free of lumps. Whisk together eggs, cream, pepper, and remaining 1 teaspoons salt in a bowl; add to potato mixture, and stir well to combine.

    Spoon mixture into prepared baking dish. Bake in preheated oven 20 minutes. Remove from oven; sprinkle with cheese. Return to oven, and continue baking at 350 F until casserole is set and light golden, 15 to 20 minutes.

    Serves 10




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