Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 package Coleman Hickory Smoked Uncured Bacon; 4-5 Russet potatoes, about 2 ½ pounds, peeled and thinly sliced; 1 large yellow onion, peeled and thinly sliced; 4 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh chives; 2 1/2-3 cups grated Gruyere cheese, about 8 ounces; ¾ cup grated Parmesan cheese, about 3 ounces; 3 cups half-and-half; Salt and pepper

Rating:

Did you try this recipe? Be the first to rate it!

This dish is one of life’s ultimate comfort foods—cheesy potatoes, onion, and bacon all wrapped up in cream and a little butter. In this version we use half-and-half for a slightly lighter result than you would get with heavy cream, but it’s still rich and delicious. Scalloped potatoes make an excellent side for a holiday ham or an everyday meatloaf. They take a while to make, but the result is worth every bit of effort you put into it. If you can’t find Gruyere cheese, you can use Swiss.

Servings

8

Prep Time

15 min

Cook Time

40 min

Ingredients

1/2 package Coleman Hickory Smoked Uncured Bacon
4-5 Russet potatoes, about 2 ½ pounds, peeled and thinly sliced
1 large yellow onion, peeled and thinly sliced
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 1/2-3 cups grated Gruyere cheese, about 8 ounces
¾ cup grated Parmesan cheese, about 3 ounces
3 cups half-and-half
Salt and pepper

Products in This Recipe

53611 Bacon Hickory p12 e1746541440360 |

Hickory Smoked Uncured Bacon

Instructions

Preheat oven to 350°F. Butter a 3-quart casserole dish with 1 ½ tablespoons of the butter.

Arrange 1/3 of the potato slices in an even layer on the bottom of the prepared casserole dish. It’s fine if they overlap a little. Sprinkle with salt and pepper. Cover with ½ the onion slices and 3/4 cup of the Gruyere. Top with 1/3 of the bacon, 1 tablespoon or so of parsley, and 1 tablespoon of chives. Sprinkle ¼ cup of Parmesan over the top.

Repeat by adding another layer of 1/3 of the potato slices. Sprinkle again with salt and pepper, then cover with the remaining sliced onions, ¾ cup of the Gruyere, 1/3 of the remaining bacon, 1 tablespoon of parsley and 1 tablespoon of chives. Sprinkle with another ¼ cup of Parmesan.

Top the layers with the remaining potato slices. Pour over the half and half. Dot the potatoes with the remaining 1 ½ tablespoons of butter.

Cover the dish tightly with aluminum foil and place in the preheated oven. Bake for 1 hour. Remove from the oven and uncover. Sprinkle with the remaining Gruyere, Parmesan, and bacon. Leave uncovered and return to the oven for an additional 30-40 minutes. When done, the top should be browned, the potatoes should be tender, and the liquid should be mostly absorbed.

Sprinkle with parsley and chives, if desired, before serving

Reviews

Get Our Cookbook For FREE!

Snag the FREE Coleman cookbook, Nourish, and unlock a world of flavor. As a bonus, you’ll be the first to savor our freshest recipes, insider articles, exclusive product launches, and irresistible promotions. Don’t miss out – join our community of food enthusiasts today!