I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
611 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
Step 7
Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Ingredients
2 tablespoons butter
1 cup heavy whipping cream
3 tablespoons all-purpose flour
1 teaspoon garlic powder
salt and ground black pepper to taste
½ pound bacon
1 cup shredded Swiss cheese, divided
1 cup shredded mozzarella cheese, divided
½ onion, finely chopped
1 head cauliflower, cut into florets
1 teaspoon olive oil, or as needed
2 large potatoes, peeled and chopped, or more to taste
