Cauliflower Zucchini Scalloped Potatoes Recipes

Steps:

• Preheat oven to 350*F.
• Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
• Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
• Let cool for 10 minutes before serving.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
• Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
• Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Steps:

• Preheat oven to 350. Grease a 9 x 13 inch pan.
• Preheat EVOO in a skillet over medium heat. Add onions and season with salt and pepper. Saute until tender then add 1 Tb sugar and a little crushed red pepper (make sure not to add to much). Continue cooking until carmelized (about 10 minutes). Add garlic and cook about 1 minute. Remove from heat and let cool.
• Meanwhile combine goat and ricotta cheeses. Season with salt and pepper to taste.
• Layer potato slices across one row of the pan. Layer next row with zucchini and continue alternating until you fill the bottom of the pan. (You may want to season the veggies before starting the cheese layer).
• Dollop 1/3 of goat cheese mixture on top of potatoes and zucchini.
• Spread half of the onions on top of the cheese.
• Repeat 3 layers then top with remaining goat cheese. Pour milk over casserole then top with breadcrumbs and butter cubes.
• Bake for about 25-30 minutes, covered with foil. Remove foil and bake about 15 minutes until top is browned. (I increased the heat to 400 for the last few minutes to get a crisper top).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
• In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
• Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
• Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
• Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.