Potato and cauliflower cheese to spice up your Sunday roast
Level up your usual cauliflower cheese by turning it into a hearty, comforting dish that feels like a complete meal in its own right. This recipe takes the classic creamy, cheesy cauliflower that everyone loves and adds an irresistible twist - a golden layer of crispy potatoes on top. As the dish bakes, the potatoes become beautifully crisp and lightly golden, providing the perfect contrast to the rich, velvety cheese sauce and tender roasted cauliflower underneath. The combination of textures makes every bite satisfying, from the creamy centre to the crunchy topping.
One of the best things about this dish is how simple it is to make. It takes less than 25 minutes to prepare, making it easy to put together even on a busy evening, and then just one hour in the oven to cook until everything is bubbling, golden and delicious. Most of the time is hands-off while it bakes, allowing the flavours to develop and the potatoes to crisp up perfectly.
You can also easily customise the flavour by experimenting with different cheeses. While classic cheddar works beautifully, trying something like Brie or Camembert will give the sauce an even creamier texture and a richer, more indulgent flavour. The soft cheeses melt into the sauce, creating a luxurious, slightly earthy taste that pairs wonderfully with the mild sweetness of the cauliflower and the crisp potatoes on top.
Comforting, filling and full of flavour, this dish is the perfect recipe to spice up your family Sunday night dinner. It’s warming, satisfying and ideal for sharing around the table, turning a simple cauliflower cheese into something a little more special that everyone will look forward to.
Potato and cauliflower cheese- ingredient list!
One large cauliflower (1.3-1.4 kg/3-3 lb 3 oz), chopped into tiny florets after the leaves and stem have been removed
70g/2½oz butter, four trimmed spring onions, separated green and white halves, and sliced
70g/2½oz ordinary flour and one onion, coarsely chopped
750ml/1¼ pint milk, 150ml/5fl oz vegetable stock, and 1tsp English mustard powder
25g/1oz finely grated Parmesan and 150g/5½oz mature cheddar, with two tablespoons additional for topping
4 tablespoons of single cream
2 tablespoons fresh flatleaf parsley, chopped coarsely, plus additional for garnish (optional)
¼ tsp freshly ground black pepper and white pepper salt
Ingredients for the toppings-
900g/2lb of peeled or thoroughly cleaned potatoes
One tablespoon of vegetable oil
Potato and cauliflower cheese- step by step instruction guide!
Step 1
Bring a large saucepan of water to the boil over a high heat. Once boiling, add the cauliflower florets and cover with a lid. When the water returns to the boil, cook the cauliflower for just 2 minutes. This quick blanch softens it slightly while keeping plenty of bite, which helps it hold its shape later in the dish. Drain the cauliflower well using a colander, then leave it to steam dry for a few minutes while you prepare the sauce. Allowing the excess moisture to evaporate helps prevent the finished dish from becoming watery. The cauliflower should still feel firm, as it will continue to cook later.
Step 2
Meanwhile, place the white parts of the spring onions into a saucepan with a lid. Add the butter and chopped onion, then set the pan over a gentle heat. Once the butter has melted, stir everything together so the onions are coated. Put the lid on and cook gently until the onions are very soft and tender but not coloured, stirring occasionally to ensure they cook evenly and release their natural sweetness.
Stir the flour and mustard powder into the softened onion mixture, mixing well so the flour coats the onions evenly and absorbs the melted butter. Cook this for about a minute while stirring to remove the raw taste of the flour and create the base for a smooth sauce. Gradually pour in the milk, adding a little at a time while stirring continuously to keep the mixture smooth and prevent any lumps from forming. Once all the milk has been incorporated, stir in the stock and mix well until everything is fully combined.
Step 4
Continue to cook the sauce over a gentle heat, stirring regularly as it warms through. After a few minutes, the sauce will begin to thicken and just start to bubble, becoming smooth and creamy. At this point, remove the pan from the heat and add both cheeses, stirring until they have completely melted into the sauce and created a rich, velvety texture. Finally, stir in the cream, chopped parsley, a pinch of white pepper and ½ teaspoon of salt, mixing everything together until the sauce is smooth, creamy and full of flavour, ready to be poured over the cauliflower.
Step 5
Pour the prepared cheese sauce over the cauliflower in a large baking dish, making sure the florets are evenly coated. Gently stir everything together so the sauce surrounds the cauliflower and fills the gaps between the florets. Add the green parts of the spring onions and mix them through the dish, allowing their fresh flavour and colour to be distributed throughout the creamy mixture. To make the topping, bring a large saucepan of water to the boil and carefully add the whole potatoes. Cook them for about 15 minutes, or until they are almost cooked through but still firm enough to hold their shape. This partial cooking helps them finish perfectly in the oven while becoming crisp on top.
Step 6
Drain the potatoes well and leave them to cool slightly. Once they are cool enough to handle, slice them into 5mm (¼ inch) thick rounds using a sharp knife. Arrange the slices over the cauliflower and cheese mixture in an even layer, slightly overlapping them if needed to fully cover the surface. At this stage, the dish can be prepared ahead if needed. Simply cover and chill in the refrigerator for up to 1 day, or freeze the assembled bake for up to 3 months until you’re ready to cook it.
Brush the topping with oil and preheat the oven to 200C/180C Fan/Gas 6. After adding salt and pepper to the top, bake for 30 to 40 minutes, or until the sauce is bubbling and the top is brown. Spread the additional cheddar on top and preheat the grill. To melt the cheese and brown the top, quickly grill it. If desired, garnish with parsley and serve right away.