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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

◦  2½ pounds russet potatoes, peeled and cubed
◦  1½ pounds cauliflower florets
◦  3½ tsp kosher salt, divided
◦  ½ cup (4 ounces) salted butter, cut into ½-inch slices
◦  4 large eggs
◦  1 cup heavy cream
◦  ½ tsp black pepper
◦  3 ounces Parmesan cheese, finely shredded (about 1⅓ cups)


Recipe

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 1½ 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