Cheese and Onion, Potato and Cauliflower casserole

Do you have someone in you family that loves  love Cheese and potatoes but dont love veggies that much well here is a great way to sneak them in and they wont even know it. 


2 large baking potatoes, peeled and cut into 1/2 inch slices
1/2 of a small cauliflower, trimmed and cut into 1/2 inch slices
1 medium onion, peeled and cut into 1/2 inch slices
8 ounces of grated sharp cheddar cheese (2 cups)
2 teaspoons dried thyme
1/2 tsp salt and 1/4 tsp pepper  or do them to your taste
1/3 cup of chicken stock
5 tbls of butter 4 to dot on top of casserole  and 1 to saute the onions (you may use olive oil to saute if you like)

Place the potatoes into a pot of cold  water add about 1 tsp of salt to the water make sure the water covers the potatoes. Bring to the boil cook 8 to 10 min or just until potatoes are tender Drain carefully and  set aside for about 10 minutes. . Add the sliced onion to a skillet and saute until tender remove and set aside . steam cauliflower in microwave for 10 minutes or you may boil if you like;

Preheat the oven to 425 degrees. Butter a shallow casserole dish. Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower. Season black pepper and half of the thyme. Top with half of the cheese. Top with the remaining potatoes and cauliflower. Grind some more pepper over top and sprinkle with the rest of the thyme. (Salt only if you think you will need it.

) Pour the chicken stock over top, cover with the remaining cheese and dot with butter.

Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot