Creamy Scalloped Potatoes
Ingredients
- 3 tablespoons butter
- 2 pounds Russet potatoes
- 1 large white onion
- 2 tablespoons parsley
- 1 tablespoon chives
- 2 slices bacon
- 2 1/2 cups Gruyere cheese
- 2 ounces grated Parmesan cheese
- 2 1/2 cups half-and-half
- Salt and pepper
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Instructions
- Butter a large casserole dish with 1 1/2 tablespoons of butter.,If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.,Repeat by layering on a third 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 chives. Sprinkle with a little Parmesan.,Top the casserole with the remaining potato slices, add the half and half, and dot the potatoes with the remaining 1 1/2 tablespoons of butter.
- Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Source
Original recipe: View Original