Bacon Swiss Potato Cauliflower Casserole Recipe

Name: Bacon Swiss Potato Cauliflower Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, peeled and chopped, or more to taste; 1 head cauliflower, cut into florets; 1 teaspoon olive oil, or as needed; 1/2 onion, finely chopped; 1/2 pound bacon; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup heavy whipping cream; 1 tablespoon milk, or as needed (optional); 1 cup shredded Swiss cheese, divided; 1 cup shredded mozzarella cheese, divided; 1 teaspoon garlic powder; salt and ground black pepper to taste

Servings: persons

2 large potatoes, peeled and chopped, or more to taste
1 head cauliflower, cut into florets
1 teaspoon olive oil, or as needed
1/2 onion, finely chopped
1/2 pound bacon
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup heavy whipping cream
1 tablespoon milk, or as needed (optional)
1 cup shredded Swiss cheese, divided
1 cup shredded mozzarella cheese, divided
1 teaspoon garlic powder
salt and ground black pepper to taste

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
2
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.
3
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.
4
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.
5
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.
6
Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
7
Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large potatoes, peeled and chopped, or more to taste, 1 head cauliflower, cut into florets, 1 teaspoon olive oil, or as needed, 1/2 onion, finely chopped, and more.

Yes, Bacon Swiss Potato Cauliflower Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon Swiss Potato Cauliflower Casserole

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