Creamy Scalloped Potatoes
Deliciously rich Creamy Scalloped Potatoes made with layers of sliced russet potatoes, bacon, and cheese.
Equipment
- Oven
- Casserole Dish
Ingredients
- 3 tablespoons butter divided
- 2 pounds Russet potatoes peeled, sliced ⅛-inch thick
- 1 large yellow or white onion thinly sliced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh chives chopped (optional)
- 2 thick slices bacon cooked and chopped
- 2.5 cups Swiss or Gruyere cheese grated (about 8 ounces)
- 0.5 cup Parmesan cheese grated (about 2 ounces)
- 2.5 cups half-and-half half milk, half cream
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F. Butter a large casserole dish with 1 ½ tablespoons of butter.
- 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, ½ cup of Swiss cheese, half of the bacon, parsley, and chives, then sprinkle with a little Parmesan.
- Repeat the layering with another third of the potato slices, sprinkle again with salt and pepper, remaining onions, ½ cup of Swiss cheese, remaining bacon, parsley, chives, and sprinkle with a little Parmesan.
- Top the casserole with the last third of potato slices, add half-and-half, and dot with the remaining 1 ½ tablespoons of butter.
- Cover with aluminum foil and bake for one hour. Remove foil, sprinkle remaining Swiss and Parmesan cheese.
- Return to the oven for an additional 30 to 40 minutes until potatoes are tender and liquid is mostly absorbed.
Notes
For a faster cooking time, parboil the sliced potatoes for 8 minutes in boiling water before layering.
Nutrition
Serving: 1servingCalories: 298kcalCarbohydrates: 23gProtein: 14gFat: 17g
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