Bacon Swiss Potato Cauliflower Casserole

Bacon Swiss Potato Cauliflower Casserole I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr

    TOTAL : 1 hr 20 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch casserole dish.

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  • Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.

  • Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.

  • Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.

  • Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.

  • Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Per Serving: 611 calories; protein 19.8g; carbohydrates 34.6g; fat 44.7g; cholesterol 119.1mg; sodium 546.8mg.