How to cook Scalloped Potatoes Recipe
Scalloped potato recipe 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
1 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 (bigger
than the one shown) you'll have more surface area, more of the potatoes
will brown, and the cooking time will be faster.
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 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.
3 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.
Serves 8.
Your Scalloped potato recipe is ready now
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