This one got on my list because Deb mentioned it when I heard her speak. I have no idea what the context was but in the moment it sounded very appealing and so here we are. I believe that was actually when I took out my phone and started a list of recipes I wanted to make and/or was wondering why I hadn’t made.

This was very straightforward, the only thing that tripped me up was that the potatoes have to roast for an hour and I was hungry. But while they’re in the oven you prep everything else, and you have plenty of time to do so. I recommend checking your potatoes when you take out the cauliflower. I could tell mine needed more time, but that they wouldn’t need the full hour. In the end they were done in about 45 minutes.

The only change I made was to chop the cauliflower into smaller florets than called for, because I wanted it in smaller bites. But I roasted it for the full time given for large florets, which got some browning on the cauliflower which I found delightful.

I made the full recipe even though I was only serving myself for dinner because I wanted the leftovers for lunches. To that end, I didn’t combine the cheese sauce with all of the potatoes the night I made it for dinner. I finished one dressed potato in the oven as directed, and everything else went in the fridge.

This is not a particularly photogenic meal, but it was a very savory and satisfying dinner for a chilly night when you are very hungry. I skipped the sour cream and didn’t miss it. It is very filling, so if you’re serving anything else with it – even just a green salad – keep that in mind. Depending on your appetite you might only want half a potato.