BACON SWISS POTATO CAULIFLOWER CASSEROLE
I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!
Provided by lillyofvalley
Categories Side Dish Casseroles Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 34.6 g, Cholesterol 119.1 mg, Fat 44.7 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 22.5 g, Sodium 546.8 mg, Sugar 4.8 g
POTATO BACON CASSEROLE
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
TWICE BAKED POTATO CASSEROLE WITH BACON
A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.
Provided by Tay
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
- Poke a few holes into each potato using a toothpick.
- Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
- Place the 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.
- Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
- Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g
SHREDDED POTATO CASSEROLE
This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.
Nutrition Facts : Calories 387 calories, Fat 23g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 631mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
HEARTY SWISS POTATO CASSEROLE
A stick-to-your-ribs, baked, cheesy potato dish, reminiscent of potatoes au gratin.
Provided by Tara
Categories Side Dish Potato Side Dish Recipes
Time 1h16m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
- Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
- Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.
Nutrition Facts : Calories 419 calories, Carbohydrate 36.4 g, Cholesterol 71.4 mg, Fat 24 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 14.8 g, Sodium 241.9 mg, Sugar 1.8 g
SWISS CHEESE & BACON POTATO CASSEROLE
Made with flavorful Swiss cheese and smoky bits of crisp-cooked bacon, this potato casserole makes for a super-hearty side dish.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add shallots; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Swiss cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g
SWISS-DIJON POTATO CASSEROLE WITH BACON
This Swiss-Dijon Potato Casserole with Bacon is a family-pleasing side dish with super flavor-and it's ready to pop into the oven in just 40 minutes.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g
SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX
5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.
Provided by Souxie
Categories Pork
Time 40m
Yield 12 baskets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
- Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
- Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.
BACON AND SWISS SCALLOPED POTATOES
Make and share this Bacon and Swiss Scalloped Potatoes recipe from Food.com.
Provided by sweetcakes
Categories Potato
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
- Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
- Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
- When done, the potatoes should be tender and liquid mostly absorbed.
TWICE-BAKED CHEDDAR POTATO CASSEROLE
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. -Kyle Cox, Scottsdale, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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