Can I have a high five for the good old comfort food that is potato bake?! It’s always so good! By mixing up the type of potato and using a cauliflower sauce rather than cream this is a way lighter and more nutrient dense version – and it tastes just as yum!
This is a perfect side dish or also a great option for lunch with a side salad. I love the mixture of sweet potato and white potato as it adds a depth of flavour, without becoming overly sweet and overpowering that super delicious creamy cauliflower cheese sauce that it’s layered with. Very carefully arranging the potato on the final layer ensure it looks super pretty and doesn’t dry out in the middle.
4 medium sweet potatoes
4 medium brushed potatoes
1.2 kg of cauliflower separated into florets
3 cloves garlic
500ml bone broth (chicken) or veggie stock
1 Tbs dijon mustard
1 Tbs ricotta (optional! could leave out or replace with a dash of milk)
60g parmesan cheese
1 tsp olive oil
20g parmesan cheese
salt and pepper to season
parsley to serve
Preheat oen to 180 degrees celsius.
Smash garlic cloves with the back of a knife and put in a large pot with the bone broth and cauliflower. Cover with a lid and bring to the boil, add the mustard and continue to simmer for 12 minutes or until cauliflower is very tender.
Drain, reserving liquid, and put cauliflower and garlic into a food processor. Process continuously until smooth. Once smooth add the ricotta and 60g parmesan cheese and process. Then add olive oil. If you would like the sauce to be thinner you can add some of the reserved broth. Taste and season.
Peal and slice all the potato into 2-3mm slices. Grease a 20x30cm baking dish that’s at least a couple inches deep (or 2 smaller ones as I did). Lay white potatoes in a single layer to cover the whole base. Season. Spread 1/3 of the sauce over the top, cover in a layer of sweet potato, season, then spread another 1/3 of the sauce over the top. Complete another layer of the white potato, use it all, season and cover with your final layer of sauce. For the final layer of sweet potato overlap each piece slightly, see image, so that there are no visible gaps. Season and sprinkle with parmesan cheese. I also dotted with the last drips of the sauce that were left in the food processor. This is oh so optional especially if you scraped better earlier in your layering. Clever you.
Bake for 45 minutes, turn the oven up to 200 for the final 15 minutes if it is not looking golden enough.
Slice and serve.