Monday, August 17, 2015

Cheesy Mashed Veggie Bake


Do you tend to end up with random pieces of veggies in the bin? I know I do and my Cheesy Mashed Veggie Bake is how I use them up.

It's effortless and it makes for a yummy side dish that can be paired with just about anything. Certainly beats the ho-hum of the usual potato or rice sides. 

This is a great way to get the family to look at the cauliflower in a new light.  What I personally like about using cauliflower is how light and airy it makes the veggie bake. I love the creaminess the egg and cream mixtures provides and the nuttiness of the Parmesan.

Serve with meat, poultry, pork, seafood, soup ... okay serve it with just about anything.  Even on its own with a light salad its fantastic!  My favorite is with meatloaf with a ladle of gravy over the top.

It's a big hit with the Hub, who went in for seconds and thirds the last time I made this recipe.
I hope you enjoy it as much as we do.
  • 3 medium Yukon gold potatoes, rough chopped
  • 1 large sweet potato, rough chopped
  • 1 head of cauliflower, rough chopped
  • 2 large carrots, rough chopped
  • 1 large sweet onion (vidalia is best), rough chopped
  • Cold water or Chicken stock (enough to cover veggies)
  • 2 teaspoons Kosher salt
  • 2 egg whites + 1 egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup cream or half & half (yes, you can use fat free half&half)
  • 1 tablespoon finely minced garlic
  • Salt and pepper to taste
  • More Parmesan to sprinkle over top - as much or as little as you'd like
  1. Place the first five ingredients in a pot with deep sides, cover with cold water or stock, add  2 teaspoons of salt. Cover and bring to a boil. 
  2. Boil for 10-15 minutes or until a a knife goes through the potatoes with ease.
  3. Strain well in colander, return veggies to the hot pan, turn off heat and allow excess water to evaporate from veggies in pan. Using a masher begin mashing to preferred consistency. (I like texture in my mash so I do not over mash).
  4. Preheat oven to 375 degrees F.
  5. Add the remaining six ingredients to a bowl. Adjust seasonings as needed. Mix well to incorporate.
  6. Slowly add and stir the egg mixture to the mashed vegetables taking care to not scramble the eggs.
  7. Spoon into a lightly greased 11"x 7" baking dish.
  8. Top with additional Parmesan, if desired.
  9. Bake for 25-35 minutes or until top is golden.



  1. wow good work and this is amazing recipe. i will try this at my mnak restaurant

  2. M-m-mmm! We can't wait to try this delicious dish Jackie! How did we miss it before?:) You know how much we love veggies here in Greece, so we can't wait for another -absolutely fabulous- casserole, with a totally different taste from what we're used to.
    Thank you so much dear!
    Panos and Mirella

    1. Thank you so much. I hope you enjoy it as much as we do. I always seem to have random potatoes and carrots in the veggie bin and this just helps use every bit up and in a delicious way too!
      Thanks for your continued support.
      Big Hug,