Scalloped Potatoes - Creamy

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 2 hours

食材

3 tablespoons butter

2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick

1 large yellow or white onion, thinly sliced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives (optional)

2 thick slices 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

步驟

Preheat the oven to 350°F : Butter a large casserole dish with 1 1/2 tablespoons 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.

Build the casserole: 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. Top the casserole with the remaining potato slices, add the half and half, and dot the potatoes with the remaining 1 1/2 tablespoons of butter.

Bake: 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.

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.

營養

• 每份大小: Serves 8
• 卡路里: 298 kcal
• 總脂肪: 17 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 0 g
• 膽固醇: 51 mg
• 鈉: 343 mg
• 總碳水化合物: 23 g
• 膳食纖維: 2 g
• 總糖: 2 g
• 蛋白質: 14 g