Yummy basic cheesy goodness.
- 1 tablespoon unsalted butter, plus more for dish
- 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
- 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
- 1 medium onion, diced
- 1.5 C frozen peas
- 1 t dried oregano
- 1 t smoked paprika
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- 1/3 cup vegetable stock
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 and cook at a rapid simmer until potatoes are just cooked through, about 10 minutes. Drain in a colander and let sit 5 minutes.
Saute onions and cauliflower in some olive oil. Add the frozen peas after a few minutes. Saute until the cauliflower is crisp but cooked.
Mix the potatoes into cauliflower mix. Place half the potatoes and cauliflower in dish, sprinkle with half the oregano, paprika and cheddar, and season with salt and 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.