Scalloped Potatoes

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Ingredients

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of 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

Method

• Preheat oven to 350°F. 
• Butter a large casserole dish with 1 1/2 Tbsp of butter.  
• 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.
• Cover the casserole with aluminum foil and bake in the oven for one hour. 
• After an hour, 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.

**Tip** 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.