Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Active Time 15m
Total Time 1h 15m

8 servings

They had me at BACON!!

Since I volunteered to bring mashed potatoes to Thanksgiving, I'm thinking I should bring two dishes: simple mashed potatoes for the less adventurous and these potatoes!  Yum!!  

Keep it simple — instead of using two pots to cook the potatoes and cauliflower separately, we added the cauliflower to the boiling potatoes during the last 5 minutes of cooking, then drained and mashed them together. Less prep and cleanup equals more time to enjoy.


Ingredients

6 large red potatoes, peeled and cubed
4 cups small cauliflower florets
1 cup plain 2 percent Greek yogurt
3/4 cup chicken broth
4 tablespoons softened butter
3/4 teaspoon salt
11/4 cups shredded Swiss cheese
2 tablespoons olive oil
1 large Vidalia onion, thinly sliced
4 strips fully cooked bacon (from a 2.52-ounce package), coarsely chopped

Directions

Place the potatoes in a large pot, cover with water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 20 minutes.

Add the cauliflower to the pot and return the water to a boil. Cook, stirring occasionally, until the potatoes and cauliflower are tender, about 5 minutes longer.

Drain the potatoes and cauliflower and return to the pot. Add the yogurt, broth, butter and salt and mash with a potato masher until fairly smooth. Stir in the Swiss cheese until well mixed.

Preheat the oven to 400 degrees F. Spray a 2-quart baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is very tender, about 8 minutes. Remove from the heat and stir in the bacon.

Spread the potato mixture evenly into the baking dish. Top evenly with the onion mixture. 

Bake, uncovered, until the filling is hot and the topping is lightly browned, about 25 minutes.