Bacon Swiss Potato Cauliflower Casserole

Bacon Swiss Potato Cauliflower Casserole

lillyofvalley 0

"I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!"
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1 h 20 m servings 611 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  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.
  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.
  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.
  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.
  6. Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
  7. Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.



Good recipe but directions at least for me could be changed. Why fry the onions in a separate pan in olive oil when you've got bacon grease? Fry the bacon, remove it to a paper towel, and dump...