Parmesan Potato Gratin
Servings 24 about 12 cups
Ingredients
- 1 tbs olive oil
- 1 lb parmesan cheese
- 4 slices bacon crisp-cooked and crumbled
- greens onions thinly sliced
- 2 tbs chives fresh, snipped
- 1 tbs thyme fresh, snipped
- 1 tbs rosemary fresh, snipped
- 1/4 cup unsalted butter cut up
- 4 lbs potatoes peeled and finely sliced (about 12 cups)
- salt
- black pepper freshly ground
- 3/4 cup milk
- 3/4 cup whipping cream
- 3 tbs all-purpose flour
- rosemary and thyme, fresh, snipped
Instructions
- Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
- In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
- Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.
Notes
One bite of these cheesy scalloped potatoes will have you begging for more. This potato gratin is layered to the brim with bacon, Parmesan potatoes, and onions for a tasty twist on the classic gratin recipe.