Cauliflower cheese baked potato from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 137) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on March 02, 2026

    Delicious! I also had large, 12 oz. potatoes, so I also only baked 6 but made all the cauliflower cheese sauce. I subbed 2 shallots for the leek and I used a good aged cheddar and these were fantastic! I served this with some smoked sausage and a green salad with a punchy vinaigrette to cut the richness. I can't wait for leftovers tomorrow!

  • Julie77008 on January 26, 2026

    I also didn’t add any sour cream and it was fantastic. I used Coleman’s mustard and next time I will add more. I had smaller potatoes so it came together in an hour total.

  • crysta_63qusi on January 24, 2026

    Good, but maybe not worth the effort? Bacon would be delicious, or I may just make the cauliflower cheese as a side.

  • anya_sf on June 05, 2023

    I baked 3 larger (12 oz) potatoes for 3 hungry people as a main. Sour cream was good on top, but totally not necessary. Love baked potatoes, love cauliflower cheese, so of course loved these.

  • averythingcooks on January 12, 2023

    These were delicious! The roasted cauliflower with the sharp cheddar sauce poured over baked potato 1/2's then baked (or broiled) to brown the cheese sauce made a fantastic side with some crispy pork chops and a little salad. The chives on top gave a nice punch of colour & flavour but we did NOT use any sour cream to serve (as suggested) nor did we miss it - these are decadent enough without it. An obvious repeat.

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