Loaded Cauliflower Potato Casserole
A creamy oven-baked dish combining cauliflower, potatoes, cream cheese, and cheese, ideal for a hearty dinner.
Ingredients
Vegetables
- 4 cups Cauliflower florets Freshly cut
- 2 lb Diced potatoes Cut evenly
Dairy
- 4 oz Cream cheese Softened
- 1.5 cups Heavy cream
- 1.5 cups Cheddar cheese Shredded or thinly sliced
Meat
- 0.5 cup Bacon bits Fully cooked
Herbs/Spices
- 2 tablespoons Chives Chopped
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Preheat your oven to 375°F.
Cooking
- Boil the cauliflower florets and diced potatoes together until they are tender.
- In a mixing bowl, mash the boiled cauliflower and potatoes slightly, then blend in the cream cheese, heavy cream, half of the cheddar cheese, and the bacon bits.
- Transfer the mixture to a baking dish and top with the remaining cheddar cheese.
- Bake in the preheated oven until the cheese is bubbly and golden.
- Garnish with chopped chives before serving.
- Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
Notes
Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling. Refrigerate leftovers promptly and reheat until hot throughout.