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Bacon Swiss Potato Cauliflower Casserole
Bacon Swiss Potato Cauliflower Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cheesy cauliflower and potato bake, a delicious side dish for grilled steak.
Ingredients:
  • 2 large potatoes, peeled and chopped, or more to taste
  • 1 head cauliflower, cut into florets
  • 1 teaspoon olive oil, or as needed
  • 0.5 onion, finely chopped
  • 0.5 pound bacon
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 1 tablespoon milk, or as needed
  • 1 cup shredded Swiss cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
Instructions:
  • Heat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch casserole dish.
  • In a large pot, simmer potatoes and cauliflower in water until tender yet firm, about 20 minutes. Then, drain and transfer them to a casserole dish.
  • Saute the onion in olive oil until translucent, about 5-10 minutes, then add it to the potato mixture.
  • Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Place on paper towels to drain, then crumble over potato mixture, leaving bacon grease in skillet.
  • In a skillet over medium-low heat, blend the butter with the savory bacon grease. Whisk in the flour until fully incorporated. Slowly mix in the cream until a smooth sauce forms; add milk if needed for desired consistency. Toss in half of the Swiss cheese and half of the mozzarella, then season with garlic powder, salt, and pepper. Whisk until the cheeses are fully melted into the luscious sauce.
  • Drizzle the creamy sauce over the potatoes and mix gently to ensure they are well coated; sprinkle the top with the remaining Swiss and mozzarella cheese.
  • Bake until the casserole is bubbly and the cheese is lightly browned, approximately 30 minutes in the preheated oven.

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