Ranch Cauliflower Potato Casserole Recipe 435

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:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain., Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes.

Steps:

• Trim cauliflower and place in a pan with 2 cups water and bring to boil. Salt water, cover and simmer for 20 minutes. Drain and set aside. Peel and quarter potatoes, cover with 4 cups water and bring to a boil. Salt and simmer for 20 minutes. Drain and combine with cauliflower. Add the cream cheese, butter and half & half and beat with electric mixer on medium until smooth. Next, add the dill paste, dried parsley, garlic powder, onion powder, salt and pepper. Spray a baking dish (a deep dish pie plate works well) and spoon creamed cauliflower & potato in to the dish. Cover with foil and bake 15 minutes. Remove foil and bake additional 5 minutes to lightly brown the top. Garnish with chopped fresh parsley and serve warm.