Scalloped Potatoes
Ingredients:
3 Tbs. butter
2 lbs. Russet potatoes (about 4) peeled, sliced 1/8 thin
1 large onion, thinly sliced
2 Tbs. fresh parsley, chopped
1 Tbs. fresh chives, chopped (optional)
2 slices bacon, cooked and chopped
2 1/2 cups Swiss or Gruyere cheese (about 8 oz.) grated
1/2 c. Parmesan cheese, grated (about 2 oz.)
2 1/2- 3 c. heavy cream
salt/pepper
Instructions:
1. Preheat oven to 350. Butter a 13 x 9 casserole dish with 1 1/2 Tbs. butter.
2. 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 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering 1/3 of potato slices, salt & pepper, layer on the remaining onions, Swiss cheese, bacon, parsley, chives and Parmesan cheese.
Top with remaining potato slices. Add the heavy cream. Dot the potatoes with remaining 1 1/2 Tbsp. of butter.
3. Cover with foil and bake for one hour. Then remove the foil, sprinkle any remaining cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Serves 8
Enjoy!
3 Tbs. butter
2 lbs. Russet potatoes (about 4) peeled, sliced 1/8 thin
1 large onion, thinly sliced
2 Tbs. fresh parsley, chopped
1 Tbs. fresh chives, chopped (optional)
2 slices bacon, cooked and chopped
2 1/2 cups Swiss or Gruyere cheese (about 8 oz.) grated
1/2 c. Parmesan cheese, grated (about 2 oz.)
2 1/2- 3 c. heavy cream
salt/pepper
Instructions:
1. Preheat oven to 350. Butter a 13 x 9 casserole dish with 1 1/2 Tbs. butter.
2. 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 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering 1/3 of potato slices, salt & pepper, layer on the remaining onions, Swiss cheese, bacon, parsley, chives and Parmesan cheese.
Top with remaining potato slices. Add the heavy cream. Dot the potatoes with remaining 1 1/2 Tbsp. of butter.
3. Cover with foil and bake for one hour. Then remove the foil, sprinkle any remaining cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Serves 8
Enjoy!