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Ingredients
- 3 Tbsp. butter
- 2 lbs (about 4 medium sized) potatoes, peeled (or not), sliced 1/8" thick
- 1 large yellow or white onion, thinly sliced
- 2 Tbsp chopped fresh parsley (optional)
- 1 Tbsp chopped fresh chives (optional)
- 2 1/2 cups grated Gruyere cheese (approx. 8 oz)
- 1/2 cup grated Parmesan cheese
- 2 1/2 cups to 3 cups of half-n-half
- Salt and pepper to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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.
Step 2
Layer casserole dish with potato slices, cheese, bacon, parsley, chives, Parmesan: Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on a third 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.
Step 3
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.
Step 4
Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.
Step 5
Return to the oven for an additional 30 to 40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
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