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Cauli-Sweet-Tater Casserole




Source of Recipe


Carol Doersom


List of Ingredients




Cut into bite-sized pieces and cook in salted water, boiling only for a
couple of minutes:
1 large cauliflower
1 med. sweet potato (this seemed to cook a little faster than the
cauliflower) Drain the water off.


Recipe



Butter a large square casserole dish that will hold the drained veggies.

1. Put 1/2 the veggies in the dish with a few slivers of butter, some
white pepper and a finely chopped garlic clove on top.
2. Cover with approx. 1 cup shredded cheese. (I used sharp white cheddar.)
3. Pour about 3/4 cup of heavy cream, beaten with 1 egg, over it all.
(You can leave the egg out, but the result is a little watery.)
4. Put a layer of 4 thin slices of provolone (or Swiss) on top.

Repeat steps 1-3 until ingredients are used up.

Cover and bake at 350 F for about 1/2 hour. Sprinkle with 2/3 cup of
shredded Asiago cheese (or parmesan?). Continue baking--uncovered--for
another 1/2 hour or till veggies are done. Let it sit for a while before
serving. Good warmed up.

© recipe copyright Carol Doersom