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Categories:
butter potatoes yellow onions parsley fresh chives bacon Gruyere cheese Parmesan cheese salt fresh ground pepper
Viewed: 76 - Published at: 3 years agoIngredients
- 3 tablespoons butter
- 2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes)
- 1 large yellow onions or 1 large 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 gruyere cheese, grated
- 1/2 cup parmesan cheese, grated
- 3 cups half-and-half
- salt, to taste
- fresh ground pepper, to taste
Method
- 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, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- 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 Gruyere 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 Gruyere 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 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.
- Note: 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.
