Variation On A Classic Dish

Cauliflower Potato Casserole

Average: 4.6 (11 votes)
(11 votes)
Cauliflower Potato Casserole
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Health Score:
7,0 / 10
50 min.

Healthy, because

Even smarter

Potatoes are often underestimated as a staple food, but the potato scores points with long-chain carbohydrates that ensure a lasting satiation. Although they are not tops in terms of protein content, they provide very high-quality protein, which the body can absorb particularly well, especially in combination with eggs and dairy products. The tuber also contains plenty of vitamin C, which boosts our defence system.

If you are a fan of spicy cheese, you can also bake the cauliflower and potato casserole with mountain cheese. The potatoes can also be easily replaced with sweet potatoes and add colour to your plate. If you would like to prepare the casserole vegetarian, leave the ham out.


500 grams Cauliflower
300 grams potatoes
1 onion
1 tablespoon butter
1 tablespoon Pastry flour
200 grams Whipped cream
¼ liter Vegetable broth
4 slices ham
½ bunch parsley
70 grams Gouda
2 tablespoons butter
Fat (for the pan)
How healthy are the main ingredients?
CauliflowerCauliflowerpotatoWhipped creamhamGouda

Preparation steps


Rinse the cauliflower, divide into florets and chop the thick stalks. Peel, rinse and slice the potatoes. Blanch the cauliflower and potatoes in boiling salt water for about 5 minutes. Drain well. Peel and finely chop the onion. Saute the onion in hot butter, sprinkle with flour and pour in the cream and broth. Simmer over medium heat.


Finely chop the parsley and mix into the sauce. Season with salt, pepper and nutmeg. Grease the baking dish with butter or oil. Layer the potatoes and cauliflower in the baking dish and pour in the sauce. Cut the ham into strips and spread over the casserole. Sprinkle with cheese. Cover with knobs of butter. Bake for about 30 minutes at 175°C (approximately 350°F), until golden brown. Remove from the oven, let cool and serve.