Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Cheesy Broccoli and Cauliflower Potato Bake
Equipment
- baking dish (9 x 13in or larger)
- Cutting Board
- Sharp knife
- Mixing bowl
- aluminum foil
- Measuring cup
- measuring spoons
- Oven
- oven mitts
Ingredients
Farmers Market Ingredients
- 4 medium potatoes
- 2.5 cups broccoli
- 2 cups cauliflower
Grocery Store Ingredients
- 1 cup cheddar cheese (shredded)
- 1 cup mozzarella or any cheese (shredded)
- 1 cup milk or heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat oven to 375°F. On your cutting board, slice the potatoes thinly and fill the baking dish with half of the potatoes. Season with salt and black pepper.
- Add all the broccoli and cauliflower evenly over the potatoes. Sprinkle half of your cheddar and mozzarella cheese on top.
- Add the remaining potatoes, season again, and pour the milk or heavy cream evenly over the dish. Top with the remaining cheese.
- Cover with foil and bake for 35-40 minutes. Remove the foil after 40 minutes and bake for another 10-15 minutes until the potatoes are tender, and the top is golden and bubbly.
- Let sit for 5-10 minutes and serve!
Notes
Substitutions
- Potato: cauliflower, rutabaga
- Broccoli: green beans, zucchini
- Cauliflower: turnips, leeks, brussels sprouts, cabbage, broccoli
The Start Local recipe series is generously supported by Illinois Farm Bureau.
