Medley Potato, Cauliflower, and Leek Casserole

MEDLEY POTATO, CAULIFLOWER, & LEEK CASSEROLE



Prep Time: 25 Min

Cook Time: 60 - 70 Min

 

1. In a large frying pan, begin melting the 1 Tbsp. butter over medium heat. Add the EVOO, pepper flakes, and garlic, stir and cook 2 minutes.

 

1. Next, add the leeks and a generous pinch of sea salt. Stir, cover, and cook 5 - 6 minutes.

*You will be simultaneously doing the sauce and sautéing the veggies. Keep a close eye on your milk and watch for boiling. Reduce heat if necessary to keep the milk at a simmer and avoid scorching / curdling.
 

1. In the meantime, begin melting the 2 Tbsp. butter in a medium sized pot over medium heat. Once bubbly and melted, whisk in the flour, and reduce heat to medium low. Whisk and stir often for 2 – 3 minutes.

 

1. Gradually whisk in the milk until fully combined. Drop in the halved onion, pinch nutmeg, cracked pepper to taste, and ¼ tsp. sea salt. Allow this to come to a slow boil whisking often. Simmer 8 – 10 minutes, whisk in the whipping cream, and continue simmering 4 – 5 minutes. Finish by stirring in the grated parmesan, taste, and adjust salt if desired.

 

1. Add the potatoes to the pan with the leeks. Season again with sea salt, stir, and cover. Continue cooking for 3 – 4 minutes.

 

1. Add the cauliflower to the potatoes and leeks, season again with sea salt, reduce the heat a touch, cover, and continue cooking 7 – 8 minutes stirring a few times.

 

1. Preheat oven to 375 F

 

1. Spray a 3qt. baking dish with cooking spray and start by ladling some of the béchamel sauce into the dish to coat the bottom. Spoon half the veggie mixture into the dish. Ladle half of the remaining béchamel over the veggies. Spoon the remaining veggies into the dish and finish with the remaining béchamel sauce.

 

1. In a small dish, whisk together the crumbs, grated parm, Italian seasoning, and a pinch of sea salt & cracked pepper. Sprinkle this over the dish entirely.

 

1. In a small, microwaveable bowl, combine the pesto and Tbsp. butter and microwave for 30 – 40 seconds until melted. Whisk and drizzle this pesto mix over the dish.

 

1. Cover and bake 25 minutes. Remove cover and continue baking 15 – 20 minutes until brown on top and bubbly.

 

1. Remove and set onto a wire rack to cool for at least 5 minutes.

 

1. For service, garnish each serving with fresh, chopped parsley and ENJOY!

​                  Grocery List
        VEGGIE MIXTURE

• 1 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 680g bag Mini Medley Potatoes, quartered
• 1 Head Cauliflower, chopped into smaller florets
• 3 Leeks, sliced
• 2 cloves Garlic, crushed & minced
• 1 Tsp. Dried Thyme
• ½ Tsp. Red Pepper Flakes
• Sea Salt
BECHAMEL

• 2 Heaping Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 1 White Onion, halved
• 2 ½ C 2% Milk
• ¼ C Whipping Cream
• 2 Tbsp. Grated Parmesan
• Pinch Fresh Nutmeg
• Sea Salt / Cracked Pepper
• TOPPING​
• 2 Tbsp.  Bread Crumbs
• 2 Tbsp. Grated Parmesan
• 1 Tsp. Italian Seasoning
• Sea Salt / Cracked Pepper

 

• 1 Heaping Tbsp. Pesto
• 1 Tbsp. Unsalted Butter
• Fresh Parsley, chopped - Garnish