2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Instructions
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2
Tbsp 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.
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 on 1/2 of the
bacon, 1/2 of the parsley and chives. Sprinkle with a little
Parmesan.
Repeat by layering on 1/3 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. Dot the potatoes with the remaining 1 1/2 Tbsp of
butter.
3 Cover the casserole with aluminum foil and bake in the oven for
one hour.
After an hour, remove from the oven, remove from the oven,
remove the foil, sprinkle on the remaining Swiss and Parmesan
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.
For a faster cooking time, you can parboil the sliced potatoes for 8
minutes first, patting them dry, before layering them in the
casserole pan. In this case the total oven cooking time is about
35-45 minutes.
Serving
Suggestions
Serving Size 1, Serves 8
Originally Submitted
10/24/2012
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