This recipe is a rich filling meal, perfect for cool spring days when the spring rush of eggs have started rolling in. It can be made vegetarian: without the bacon and substituting vegetable bouillon for chicken bouillon in the sauce.
Basic Ingredients:
- 1 head of cauliflower, chopped in 1 inch florets or chunks
- 1 pound of good quality bacon or ham, pre cooked and cut into bite size pieces
- 6-8 hard boiled eggs, peeled
- 7 smallish potatoes either: cubed and boiled until just tender or use leftover baked potatoes (skin peeled off and cubed)
- Swiss cheese, 1 cup shredded (or more to according to your taste)
For the Sauce:
- 1 1/2 cups chopped onions
- 1 1/2 cups cream or whole milk
- 1 1/2 cups water
- 1 cube chicken bouillon
- 1/4 cup of flour
- 1 stick of butter
Instructions:
- Pre-heat oven to 375F.
- Add butter and chopped onions to a heavy (cast iron) skillet and fry on medium heat until golden. Stir in 1/4 cup of flour and allow to turn golden and thick (a few minutes).
- Add cream/milk while stirring constantly. Continue stirring until the mixture has a uniform consistency.
- Add the bouillon cube and water. Continue stirring for a couple minutes. Turn the heat to high and allow to come to a boil for a minute or two. Then turn off the heat. The mixture should be slightly thick. Set aside.
- Boil or steam the cauliflower for a few minutes until just barely tender.
- Evenly distribute the potato chunks, cauliflower florets, bacon/ham pieces, and the hard boiled eggs in a deep sturdy glass casserole dish (I prefer stoneware, if possible).
- Pour the creamy sauce mixture over top of the other ingredients in the casserole dish.
- Sprinkle the swiss cheese evenly over the entire casserole.
- Bake for 40-50 minutes in a 375F oven.
