Swiss Dijon Potato Casserole With Bacon Recipes

BACON AND SWISS SCALLOPED POTATOES

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.

BACON SWISS POTATO CAULIFLOWER CASSEROLE

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.

HEARTY SWISS POTATO CASSEROLE

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.

SWISS POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Spray a 13x9-inch (3 quart) glass baking dish with nonstick cooking spray.
• In baking dish, mix potaoes and cheese.
• In large saucepan, melt butter over medium heat.
• Stir in flour; cook until bubbly, stirring constantly.
• Gradually add milk, stirring constantly.
• Stir in salt, onion powder, pepper and nutmeg.
• Cook and stir until mixture comes to a boil.
• Pour over potato mixture.
• Bake 55-65 minutes or until mixture is set and top is lightly browned.