Tender potatoes are cooked in a luxurious cream sauce. Combined with Swiss cheese, bacon and onion, these potatoes are the perfect accompaniment to the most special of meals.
|8 cups||thinly sliced Yukon gold potatoes|
|1 cup||thinly sliced onion|
|1/2 cup||green onion, chopped|
|1 lb||bacon, cooked and crumbled|
|3 cups||Swiss cheese, shredded|
|3 tsp||fresh thyme leaves|
|1/2 tsp||fresh ground pepper|
|3 cups||35% whipping cream|
|1 1/2 cups||milk|
Preheat oven to 350 degrees. Generously butter a 2 1/2 qt casserole dish.
Completely cover bottom of casserole dish with one layer of potatoes (overlapping slightly). Season with salt and pepper and 1 tsp fresh thyme. Sprinkle with thinly sliced onion, 1 C of cheese, 1/3 of the crumbled bacon and 1/3 or the green onions. Repeat layers, but do not salt the second layer of potatoes.
Slowly pour cream around edges of casserole dish to evenly distribute the cream. Slowly add 1-2 C of milk, pouring around edges of potatoes, until liquid comes 3/4 of the way up the potatoes. Cover and bake for 2 hrs; until potatoes are tender. Remove cover and cook 30 minutes; until the top is bubbly and browned. Let sit 20 minutes before serving.
Show More Comments
No Comments yet