Packing more seasonal veggies into family dinners is always a priority. This simple casserole is perfect to make ahead when you're short on prep time or when everyone is eating at a different time.
- one pint of sunchokes, cut into one inch dices.
- one large baking potato, or two Yukon gold, peeled and cut into one inch cubes
- 1/2 a head of cauliflower cut into small florets
- 1/4 cup olive oil
- 1 tablespoon butter
- 1/2 cup chopped onions
- 1 clove chopped garlic
- 1 cup grated cheddar cheese
- 1 TBSP flour
- 1/2 cup milk
- 1 cup fine Italian seasoned bread crumbs
- 2 TBSP chopped parsley
- salt & pepper to taste
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- cayenne pepper (1/4 tsp to 1/2 depending on level of heat you'd like)
Preheat the oven to 400 degrees F.
Place the sunchokes, cauliflower and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
Butter the bottom and sides of a 2 quart baking dish. Spoon the sunchoke-potato-cauliflower mixture into the casserole pan, then sprinkle with the chopped onions, garlic, shredded cheese and the flour. Pour the milk over the mixture.
In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and paprika. Spread this topping evenly over the mixture. Bake for 1 hour, or until the vegetables are tender.