Ingredients

  • 3 tablespoons butter
  • 2 pounds Russet potatoes
  • 1 large yellow onion
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh chives
  • 7 strips thick-cut bacon, cooked and chopped
  • 8 ounces shredded Swiss cheese
  • 2 ounces freshly grated Parmesan
  • 2.5-3 cups 1/2 and 1/2
  • salt and ground black pepper to taste

Directions

Peel and slice the potatoes in 1/8 inch thick. Partly cook potatoes in water and drain. Peel and slice the onion in 1/8 inch thick slices. Preheat oven to 350°. Finely chop the herbs and set aside. With 1 1/2 tablespoon of the butter, coat a 9x13 pan. Layer as follows:
1/3 of the potatoes
season with salt/pepper
1/2 of the onions
1/2 cup of Swiss Cheese
1/2 of the bacon
1/2 of the spice mixture
a small amount of Parmesan Cheese
1/3 of the potatoes
season with salt/pepper
rest of the onions
1/2cup Swiss Cheese
add the remaining bacon and herbs
a small amount of Parmesan Cheese
remaining potatoes
1/2 and 1/2 cream
dot with 1.5 tablespoons of remaining butter
Cover and bake 45 minutes.
add the remaining Swiss and Parmesan cheese
uncover and bake for additional 30 minutes or so.

Source

Servings/Yield