Prep 45 mins
Cook 1 hr
This is not your usual scalloped potato recipe! Try it, you'll be glad you did!
- 3 tablespoons butter
- 2 lbs russet potatoes, peeled, sliced 1/8-inch thick
- 1 large yellow onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 slices bacon, cooked and chopped
- 2 1⁄2 cups grated swiss cheese
- 1⁄2 cup grated parmesan cheese
- 2 cups half-and-half
- salt and pepper
- Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp 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.Sprinkle with a little of the 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 sprinkle with Parmesean.
- Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- 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.
- When done, the potatoes should be tender and liquid mostly absorbed.
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.
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.
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