Prep 15 mins
Cook 1 hr 30 mins
A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.
- 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
- 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.
So rich and creamy these potatoes are great!! I didn't have chives so added a little green onions (tops) for color. Would be good with some chopped ham mixed in to make a meal. Will make again! Made for PRMR.
As my dear husband will attest I simply cannot follow a recipe without changing something. Although I truly love bacon it just didn't seem like a good fit so I left it out. In retrospect I'm considering adding it in the next time I make it as I think it would be somewhat like the taste of loaded mashed potatoes. Aside from that I followed the recipe as written and I have to say it was nothing short of phenomenal. Even my daughter (who doesn't care for potatoes or cheese) willingly eats a small portion. Leftovers make for a great treat for breakfast and lunch in the following days. I see that another reviewer mentioned the possibility of adding ham to make it a meal. I think that would taste great and I will try it. Thanks for the great recipe!
First of all I scaled back for 4 serves and still ended up with 2 serves left over until the DS decided on seconds so 1 serve left, I also made some changes due to dietary reasons and by request. Firstly dietary, I used Carisma potatoes (a low GI potato) and omitted the onion and by request I subbed sharp cheddar for the gruyere and used gruyere for the parmesan, this was DH's request as he is not a big fan of gruyere and hates parmesan, for the half and half (which we cannot buy) and I usually make up of half thickened cream and half hi-lo milk but I was short on cream so only got about a 1/3 cup of cream instead of 3/4 so was not a creamy as it should have been but was still delicious. I baked in a covered container at 175C fan forced for 1 hour and then 30 minutes with lid off for tender potatoes that still held their shape and were not mushy, beautiful result, thank you Lainey6605, made for I Recommend tag game and recommended by AZPARZYCH.