Potato, Cauliflower, and Cheddar Bake

What you need:
6 to 8 medium potatoes(calls for yellow Yukon.I used regular russet, because that's what I had) Peeled and sliced 1/4 to 1/2 inch thick.
Salt and pepper
1 small head cauliflower, washed with flowers cut into slices 1/4 to 1/2 inch thick
1 tablespoon fresh thyme ( I didn't have any so used dried, about 1 tsp)
1 1/2 cups grated sharp cheddar cheese
1/3 cup chicken broth
What to do:-Preheat oven to 450 degrees
-Butter or spray with cooking spray, 2 quart baking dish
-In a large pot cover sliced potatoes with salted water by about 2 inches

-Bring to a boil and then ad cauliflower and simmer until potatoes and cauliflower are a tender crisp (about 10 minutes)
-Drain in a colander and let stand for 5 minutes.
-Place half the potatoes and cauliflower in baking dish and sprinkle with half thyme
-Sprinkle with cheddar and salt and pepper
-Repeat layer of potatoes and cauliflower for second layer
-Top with dots of butter, cheese, thyme, and pour 1/3 cup chicken broth on top
-Top with grated cheddar cheese and bake at 450 degrees for about 20 minutes

This made a delicious dinner as pictured below.  Pork Roast, Potatoes, and fresh steamed baby green beans.  This dish can be prepared up to two days ahead of time and refrigerated.  If you do this you must let it sit for about two hours to room temp, before baking.  This recipe came from marthastewart.com Makes a really good and easy meal.  The potatoes were good, but a little bland. If I make it again I think I'll add some thinly sliced onion and more seasoning.