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Bacon Swiss Potato Cauliflower Casserole

Bacon Swiss Potato Cauliflower Casserole

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
lillyofvalley

lillyofvalley

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

It's A New Day
1

It's A New Day

10/2/2013

Good recipe but directions at least for me could be changed. Why fry the onions in a separate pan in olive oil when you've got bacon grease? Fry the bacon, remove it to a paper towel, and dump the chopped onions in the hot grease. After a few minutes, add the flour and make your cream sauce in the pan. Perfect! I left my cauliflower florets fairly large because I had small new potatoes to use and wanted them to be the same size. I wish I'd cut my potatoes smaller but that was my fault. I didn't have swiss cheese but used a few remnants I had left in my fridge which was mostly a combination of mozzarella, provolone and sharp cheddar. Also, there's no way that needs to be put in a 9x13 pan. I used a small Pyrex casserole and it fit perfectly. Overall, the casserole was good and I enjoyed it for my lunch. It's like au gratin potatoes with cauliflower and bacon added in.

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