- 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
- 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.
05/04/2018
recipepes.com
Bacon Swiss Potato Cauliflower Casserole, recipe
PT15M
PT1H
5
455 calories
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