Potato and Cauliflower Casserole

Ingredients

• 2 large potatoes, peeled and chopped
• 1 head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• salt and pepper to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a pot with enough water to cover, boil potatoes for 10 minutes, or until tender but still firm. Drain, and set aside.
3. In a pot, place cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
4. Melt butter in a saucepan over medium heat, and whisk in flour. Gradually stir in heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
5. Arrange potatoes and cauliflower in the prepared casserole dish. Pour cream sauce over potatoes and cauliflower, and sprinkle with remaining Swiss cheese.
6. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.