Cauliflower Potato Casserole

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

To begin, lightly coat the interior of a medium-sized casserole dish with a thin layer of cooking oil.

Next, boil a substantial amount of water in a large pot until it reaches a rolling boil. Then, add the potatoes and cook for 10 minutes, or until they are tender but still retain some firmness. Remove the potatoes from the water with a slotted spoon and set them aside to cool.

In a separate pot, place the cauliflower in a steamer basket over the boiling water. Allow it to steam for 5 minutes, or until it is tender but still has some firmness. Once done, set the cauliflower aside to cool.

In a saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Gradually add in heavy cream, stirring constantly, until the mixture thickens and comes to a boil. Remove the saucepan from the heat source and mix in 1/2 cup of Swiss cheese until it is fully melted. Season the sauce with salt and pepper to taste.

Arrange the cooked potatoes and cauliflower in the prepared casserole dish. Pour the warm cream sauce over the vegetables, followed by a sprinkle of the remaining Swiss cheese.

Finally, bake the casserole in the preheated oven for 20 minutes, or until it is bubbly and lightly browned on top.