Best Bacon Swiss Potato Cauliflower Casserole Recipes
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!
Provided by lillyofvalley
Categories Side Dish Casseroles Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- 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.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 34.6 g, Cholesterol 119.1 mg, Fat 44.7 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 22.5 g, Sodium 546.8 mg, Sugar 4.8 g
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!"
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- 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.
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