These are the best potatoes ever. I had these when I visited my daughter in California; near Camp Pendleton where we had a personal tour by one of her student's dad, who is a Marine Colonel there.
You are going to love this recipe and make it your go to recipe for every holiday.
This is so creamy and delicious!
This is very close to the ones I had..
1Heat oven to 325^.
Spray a 3 quart casserole baking dish with non stick butter spray;set aside.
Peel and slice potatoes and place in salted water to keep crisp and white. Drain well when ready to use.
2In a large saucepan or medium kettle over medium heat-place the butter, onion,garlic and thyme. Saute for 5 minutes,until onions are tender but not not browned.
3Add the cauliflower and cook for about 6 minutes,stirring often,until softened. Add the cream and evaporated milk(Pet ,Carnation or store brand OK) and bring to a simmer.Add the cheese and stir until it melts;remove from the heat.
4Ladle the hot mixture into a blender; puree well;then return to the saucepan. Season with salt and pepper to taste.
5Stir the drained potato slices into the hot creamy mixture to coat. Spoon 1 cup of the creamy mixture into the baking dish. Spread the potatoes and the remaining creamy mixture evenly in the dish.
6Cover with foil and place on a jelly roll pan or cake pan with a rim ( to catch any run over-better safe than sorry). Bake for 1 hour or util a knife test potatoes done. Remove foil, and change oven temperature to 400^ and bake for 10 minutes until golden brown on top. Remove from oven and let stand for 15 minutes,before serving.