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. |