Cauliflower Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cauliflower florets
broken |
*
|
| 4 | each |
potatoes
peeled, chopped |
|
| 1 | tablespoon |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
gruyere cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cauliflower florets
broken |
*
|
| 4 | each |
potatoes
peeled, chopped |
|
| 15 | ml |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 177 | ml |
gruyere cheese
|
*
|
Directions
Cook the califlower in boiling salted water for 15 minutes or until tender.
Meanwhile, cook the potatoes in boiling water for 15 minutes or longer until tender.
Drain the potatoes and caulflower and place in mixing bowl.
Add the butter, salt and pepper.
Mash together to make a puree;it is better to use a potato masher as a food processor can make it too mushy.
Beat the eggs into the purée, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese.
Spoon into a greased dish, and bake one hour with foil on it in a moderate oven.
Before serving, sprinkle the cheese on top and put under the broiler before serving.
This can be prepared in the morning and put in the frig under one hour before serving.
