Title: Cauliflower Casserole
Categories: Vegetable Casserole
Yield: 6 Servings
| 1 | | Cauliflower medium, broken i |
| 4 | | Potatoes, large, peeled and |
| 1 | tb | Butter or margarine |
| 3 | | Eggs |
| 3/4 | c | Cheese gruyere or other hard |
| 1 | tb | To taste |
| 1 | ts | To taste;also cayenne pepper |
Cook the califlower in boiling salted water for 15 minutes or until tender.
Meanwhile, cok the potatoes in boiling water for 15 minutes or longer until
tender. Drain the potatoes and caulflower and place in mixing bowl. Add the
butter, salt and pepper. Mash together to make a puree;it is better to use
a potato masher as a food processor can make it too mushy. Beat the eggs
into the puree, one at a time, then stir in the cheese reserving 2
tablespoons of the cheese. Spoon into a greased dish, and bake one hour
with foil on it in a moderate oven. Before serving, sprinkle the cheese on
top and put under the broiler before serving. This can be prepared in the
morning and put in the frig under one hour before serving. Total cooking
time may be slightly under 1 hour if your oven is at 375 degrees. Recipe is
from The Kitchen Yearbook==an English cookbook.