Potato & Cauliflower Vegetable Casserole
by Editorial Staff
Potato casserole with cauliflower turns out to be tender, juicy, with a soft creamy taste. This recipe does not require expensive products, and the taste of the dish is simply fabulous.
Cook: 15 minutes
Servings: 12
Ingredients
- Potatoes – 5 pcs.
- Cauliflower – 500 g
- Eggs – 2 pcs.
- Sour cream – 2 tbsp
- Milk – 1 glass
- Hard cheese – 100 g
- Butter – 10 g
- Bread crumbs – 2 tbsp
- Green onion – 5 stalks
- Parsley and dill greens – 5 sprigs
- Spices to taste
Directions
- Divide the cauliflower into small inflorescences. Cut the potatoes into medium cubes. Pour salt into boiling water, add potatoes and cabbage, cook for 10 minutes.
- Finely chop the green onion. Finely chop the greens. Grate cheese on a coarse grater.
- Pour milk into a container, add eggs, sour cream, chopped herbs, and spices, mix everything well. Drain the water in which the potatoes and cabbage were cooked and lightly crush the vegetables into the puree, leaving the pieces.
- Add a little grated cheese to the chopped vegetables (leave some of the cheese to sprinkle on the casserole) and pour in the milk mixture, stir. Grease a baking dish with butter and sprinkle with breadcrumbs.
- Put the prepared mixture into the prepared form, evenly distributing it over the entire form. Place the dish in the oven preheated to 180 degrees for 50-55 minutes (baking time depends on the oven).
- 10 minutes before being ready, remove the vegetable casserole from the oven, sprinkle with grated cheese, and send it back to the oven until golden brown.
- Remove the cooked potato and cauliflower casserole from the oven and let cool slightly. Cut into pieces and serve.
Bon Appetit!
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