potatoes with cheezy cauliflower sauce

How To Make potatoes with cheezy cauliflower sauce

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  Step 1
  Heat 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.
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  Step 2
  In 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.
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  Step 3
  Add 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.
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  Step 4
  Ladle the hot mixture into a blender; puree well;then return to the saucepan. Season with salt and pepper to taste.
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  Step 5
  Stir 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.
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  Step 6
  Cover 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.
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