Scalloped Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• Butter for greasing the baking dish
• 2 1/2 lbs. potatoes (about 4-5 medium), peeled and sliced 1/8 inch thick
• 1 medium onion, sliced thinly
• Salt and pepper
• 2 tbsp. fresh parsley, chopped fine
• 2 slices bacon, cooked and crumbled
• 2 1/2 cups shredded Swiss cheese
• 1/2 cup shredded Parmesan cheese
• 1 cup half and half
• 1 1/2 cups milk (I used skim)
• 2 tbsp. butter, cut into piecesS

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Grease a baking dish with the butter set aside for greasing.

2. Peel and thinly slice the potatoes. Slice the onion thinly. Cook the bacon in a skillet until crisp, drain on paper towels, and crumble.

3. In a bowl, stir together the Swiss cheese, Parmesan cheese, and chopped parsley.

4. Layer one third of the potatoes in the dish and season lightly with salt and pepper. Scatter one third of the onion, bacon, and cheese mixture over the top. Repeat two more times.

5. Warm the half and half and milk in a saucepan over medium heat until steaming, but do not let it boil. Pour evenly over the layers.

6. Dot the top with the cut butter pieces and cover the dish tightly with foil.

7. Bake covered for 40 minutes. Uncover and bake 20 minutes more, until the potatoes are tender when pierced and the top is golden.

8. Let the dish rest for 10 minutes before serving.