Ingredients
Scale
For the sneaky veggie cheese sauce:
- 1 head of cauliflower, broken into florets
- 2 mini sweet peppers, cored and cut into large pieces
- 1 carrot, peeled and chopped into chunks
- 1 Tablespoon butter
- 1/2 Tablespoon olive oil
- 1 small onion, peeled and chopped
- 1 cup (or more) of low fat milk
- 1 cup shredded Fontina cheese
- 1/4 – 1/2 cup shredded Parmesan cheese
- 2 teaspoons Red Robin Seasoning (or seasoned salt)
- Freshly ground pepper, to taste
For the potatoes:
- 1/2 Tablespoon melted butter
- 5 – 6 potatoes, peeled & sliced thin
- 1 cup chopped ham
For the top: snipped chives
Instructions
- Put the cauliflower, peppers, and carrot in a saucepan with a bit of water. Cover and heat over medium heat until the water is boiling and steaming the veggies. Let cook for 5 minutes or so, then stir, cover and cook, stopping to stir every 5 minutes, until the veggies are super tender when pierced with a fork. Remove from heat and put the veggies (with juices) in the blender cup and set them aside.
- Heat the saucepan again over medium heat, adding the butter and olive oil, then, when warm, add the onion and saute until super soft and tender. Add the onion to the blender, along with the milk, cheeses and seasonings. Start with 1 cup of milk and add more as needed to get to the thickness/consistency that you like.
- Meanwhile, put the butter and potatoes in a medium mixing bowl and toss to coat the potatoes with butter. Cook the potato slices in the microwave for 5 minutes, then stir and cook another 5 minutes. Continue until the potatoes are tender and cooked through.
- When the sauce and the potatoes are done, toss the potatoes with the cheese sauce to coat, stir in the ham. If desired, put in a baking casserole and bake for 15 – 20 minutes or so to let the flavors meld. Enjoy hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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