Herbed Gruyere Scalloped Potatoes & Bacon Au Grati
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Prep time: 15 mins
Cook time: 70 mins
Total time: 1 hour 25 mins
2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes
3 cups heavy cream
1 large onion, [i]thinly[/i] sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper
Preheat oven to 400 degrees F.
Add the “Spiced Cream” ingredients to a saucepan and bring to a gentle simmer.
While the cream is simmering, grease a 9×13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl then pour heavy cream on top, gently toss to coat. Spoon just enough cream into the casserole dish to barely cover the bottom.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices. Lightly season with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.