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    You are in: Home / Recipes / Bacon and Swiss Scalloped Potatoes Recipe
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    Bacon and Swiss Scalloped Potatoes

    Bacon and Swiss Scalloped Potatoes. Photo by NorthwestGal

    1/1 Photo of Bacon and Swiss Scalloped Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    sweetcakes's Note:

    This is not your usual scalloped potato recipe! Try it, you'll be glad you did!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
    2. 2
      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.Sprinkle with a little of the Parmesan.
    3. 3
      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 sprinkle with Parmesean.
    4. 4
      Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
    5. 5
      Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
    6. 6
      When done, the potatoes should be tender and liquid mostly absorbed.

    Ratings & Reviews:

    • on April 11, 2010

      55

      These were positively the most fantastic scalloped potatoes I've had in a very long time. The Swiss cheese and bacon gave the potatoes t a nice flavor boost, and the half-and-half made it all so creamy and tender. I will definitely make this often. Thanks for another great recipe, sweetcakes. Made for Spring 2010 Pick-A-Chef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2010

      55

      I was looking for something new to serve on Easter Sunday, and this really filled the bill. I am used to making a white sauce for my scalloped potatoes, which can be more time-consuming. This was much easier. I used a combination of Swiss and Gruyere (and next time, I think I might throw in a little Cheddar to round it out). I also think you could add more bacon if you like. Believe it or not, these were really good when I was picking at leftovers hours later. I think I ate more then than I did at dinner! Thanks for posting this new twist on scalloped potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2009

      55

      This was awesome! I never really ate scalloped potatoes because I had only had the ones from a box (and those are bad). This was a unique twist on scalloped potatoes using the swiss cheese in them. They had a good flavor, easy to put together. I made one change: I used fat free half-and-half. This is definitely a keeper! Made for Fall PAC 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bacon and Swiss Scalloped Potatoes

    Serving Size: 1 (160 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 262.3
     
    Calories from Fat 150
    57%
    Total Fat 16.7 g
    25%
    Saturated Fat 10.0 g
    50%
    Cholesterol 49.4 mg
    16%
    Sodium 180.6 mg
    7%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.5 g
    6%
    Protein 10.9 g
    21%

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