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| Bacon Swiss Potato Cauliflower Casserole |
"I created this one while in need of a one of a kind potato dish to go together with grilled steak. It was a large hit with everybody!"
Ingredients :
- 2 huge potatoes, peeled and chopped, or extra to flavor
- 1 head cauliflower, cut into florets
- 1 teaspoon olive oil, or as wanted
- 1/2 onion, finely chopped
- half of pound bacon
- 2 tablespoons butter
- three tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon milk, or as needed (non-compulsory)
- 1 cup shredded Swiss cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon garlic powder
- salt and floor black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Preheat oven to 350 ranges F (a hundred seventy five stages C). Lightly grease a 9x13-inch casserole dish.
- Place potatoes and cauliflower right into a large pot and cowl with water; deliver to a boil. Reduce heat to medium-low and simmer until gentle but company, approximately 20 minutes. Drain and switch potatoes and cauliflower to the organized casserole dish.
- Heat olive oil in a skillet over medium warmness; cook and stir onion inside the warm oil until obvious, 5 to 10 mins. Transfer cooked onion to the potato combination.
- Place bacon in a huge skillet and cook over medium-excessive heat, turning now and again, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and collapse over potato aggregate, booking 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 combination until easy; upload milk if cream sauce is simply 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; pinnacle with closing Swiss cheese and mozzarella cheese.
- Bake in the preheated oven until casserole is effervescent and cheese is lightly browned, approximately 30 minutes.
Notes :
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