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Potato Cauliflower Artichoke Bake
Course
Appetizer, Side Dish
Servings
6
servings
Author
Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
butter
6
small golden potatoes
1/4
cup
Stonewall Kitchen Truffle Spread
1
small head cauliflower
14-
ounce
can artichokes hearts
in water
2-3
tbsp
grated Parmesan cheese
1
cup
2% milk
1/3
cup
panko or breadcrumbs
1
tbsp
olive oil
salt and pepper to taste
Instructions
Butter a baking dish. Preheat oven to 425 F
Peel & thinly slice potatoes and line bottom of dish with them. Spoon the truffle spread over the potato layer and spread evenly.
Chop cauliflower and layer half of it over potatoes.
Chop the artichokes and add evenly over cauliflower layer. Top with remaining cauliflower.
Pour 1 cup of milk over vegetables. Add ground pepper and salt to taste. Top with grated cheese.
Mix 1/3 cup panko with 2 tablespoons of olive oil. Sprinkle over top of dish.
Cover with foil and bake for 45-60 minutes in a 425F oven