Creamy Scalloped Potatoes

The delectable scalloped potatoes are potatoes that have been thinly sliced and baked with butter, bacon, onion, chives, parsley, Gruyere, and cream. Always choose homemade food.

Ingredients :

• Butter in 3 tablespoons

• Two lbs (about 4 medium sized) Peeled, cut, and sliced 1/8-inch thick russet potatoes

• 1 large, thinly sliced yellow or white onion

• 2 teaspoons chopped fresh parsley

• 1 tablespoon finely minced fresh chives (optional)

• 2 thick slices of cooked, chopped bacon

• 2 1/2 cups of shredded Gruyere or Swiss cheese (about 8 ounces)

• Grated Parmesan cheese, half a cup (about 2 ounces)

• 3 to 2 1/2 cups of half-and-half (half milk, half cream)

• Pepper and salt

STEPS :

     1. Set the oven to 350°F and use 1 1/2 tablespoons of butter to grease a large casserole dish :

More of the potatoes will brown and the cooking time will be shorter if you use a casserole dish that is approximately 9x13 in size (rather than the one pictured).

     2. Potato slices, cheese, bacon, parsley, chives, and Parmesan are layered in a casserole dish :

A third of the potato slices should be layered in the bottom of the casserole dish. Add salt and pepper to taste. Add 1/2 cup of Swiss cheese and half of the sliced onions. Add half the bacon, followed by half the parsley and chives. Add a little Parmesan cheese.

Continue by adding a third of the potato slices, then season once more with salt and pepper. Add the last of the Swiss cheese, half of the Swiss bacon, the remaining sliced onions, parsley, and chives. Add a little Parmesan cheese.

     3. Add the remaining potato pieces, half and half, and remaining 1 1/2 tablespoons of butter to the casserole's top :

     4. Add the remaining cheese on top halfway through baking :

Bake the casserole for an hour at 350 degrees Fahrenheit with the lid on. Take the dish out of the oven after an hour, take the foil off, and top with the remaining Swiss and Parmesan cheese.

     5. Add another 30 to 40 minutes to the oven time :

When finished, the potatoes ought to be soft but not mushy, and most of the liquid ought to have been absorbed.

You can arrange the sliced potatoes in the casserole pan after parboiling them for 8 minutes in hot water, patting them dry, for a quicker cooking time. Bake the potatoes until they are soft and the liquid has mostly been absorbed, about 20 minutes covered and 15 to 25 minutes uncovered. It takes 35 to 45 minutes to cook food in the oven.

Read More Recipes : CLICK HERE