bacon swiss potato cauliflower casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.