Baked Potatoes with Cauliflower, Cream and Cheese
by Editorial Staff
A simple option for cooking cauliflower and potatoes. Cut the potatoes, and disassemble the cauliflower into inflorescences. We put the vegetables in a mold, pour the cream and sprinkle with grated cheese, send them to the oven, and bake. The result is very, very creamy potatoes and delicate cauliflower.
Ingredients
- Potatoes – 300 g (3 pcs.)
- Cauliflower – 250 g
- Cream 10% fat – 250 ml
- Hard cheese – 80 g
- Dried garlic – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for lubricating the mold) – 1 tbsp
- Parsley (for serving) – 1-2 sprigs
Directions
- We prepare the necessary products. We turn on the oven to heat up to 180 degrees.
- Cut the pre-peeled and washed potatoes into medium cubes.
- Grease the baking dish with vegetable oil and put the potatoes on the bottom.
- We wash the cauliflower and disassemble it into inflorescences of approximately the same size.
- We spread the cabbage inflorescences on the potatoes.
Fill the vegetables with cream. Salt, pepper and sprinkle with dried garlic. - Rub the cheese on a coarse grater.
- Sprinkle the vegetables with grated cheese on top and send them to the oven preheated to 180 degrees. We bake for 25-30 minutes until the potatoes are ready (be guided by the characteristics of your oven).
- We serve baked potatoes with cauliflower, cream and cheese, hot as an independent dish, or with meat, fish, vegetable salad.
Bon Appetit!
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