Ingredients for Bacon And Swiss Scalloped Potatoes
- 3 tablespoons butter, divided
- 4 large russet potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 6 slices bacon, cooked and crumbled
- 8 ounces Swiss cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups half-and-half
- salt and freshly ground black pepper to taste
- aluminum foil
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How to Make Bacon And Swiss Scalloped Potatoes
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with 1 ½ tablespoons of butter.
- In the prepared baking dish, layer ⅓ of the sliced potatoes.
- Season with salt and pepper.
- Layer half of the sliced onions, half of the shredded Swiss cheese, half of the crumbled bacon, and half of the chopped parsley.
- Sprinkle with 1 tablespoon of Parmesan cheese.
- Repeat layers: Add another ⅓ of the potatoes, salt and pepper.
- Layer with the remaining onions, remaining Swiss cheese, remaining bacon, and remaining parsley.
- Sprinkle with the remaining Parmesan cheese.
- Top with the remaining ⅓ of the potato slices.
- Pour the half-and-half evenly over the potatoes.
- Dot the top with the remaining 1 ½ tablespoons of butter.
- Cover the baking dish with aluminum foil.
- Bake for 60 minutes.
- Remove the foil. Sprinkle the remaining Swiss cheese and Parmesan cheese over the potatoes.
- Bake for an additional 40 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
50g
Carbs
5g
