Name: Creamy Scalloped Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3 tablespoons butter -; 2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick -; 1 large yellow or white onion, thinly sliced -; 2 tablespoons chopped fresh parsley -; 1 tablespoon chopped fresh chives (optional) -; 2 thick slices bacon, cooked and chopped -; 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces) -; 1/2 cup grated Parmesan cheese (about 2 ounces) -; 2 1/2 cups to 3 cups of half-and-half (half milk, half cream) -; Salt and pepper -

Ingredients for - Creamy Scalloped Potatoes

1. 3 tablespoons butter

2. 2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick

3. 1 large yellow or white onion, thinly sliced

4. 2 tablespoons chopped fresh parsley

5. 1 tablespoon chopped fresh chives (optional)

6. 2 thick slices bacon, cooked and chopped

7. 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)

8. 1/2 cup grated Parmesan cheese (about 2 ounces)

9. 2 1/2 cups to 3 cups of half-and-half (half milk, half cream)

10. Salt and pepper

How to cook deliciously - Creamy Scalloped Potatoes

1 . Stage

Preheat oven to 350°F : Butter a large casserole dish with 1 1/2 tablespoons of butter.

2 . Stage

Build the casserole: 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.

3 . Stage

Bake: 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.

4 . Stage

Return to the oven for an additional 30 to 40 minutes: When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.