Creamy Scalloped Potatoes

Ingredients

• 3 Tbsp butter
• 2 lbs Russet potatoes, peeled, sliced 1/8-inch thick
• 1 large yellow or white onion, thinly sliced
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh chives, optional
• 2 thick slices of bacon, cooked and chopped
• 2 1/2 cups grated Swiss or Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 2 1/2 cups to 3 cups of half-and-half
• Salt and pepper

Directions

1. Heat the oven to 350 degrees F. Use 1 1/2 Tbsp of butter to coat a large casserole dish. A dish about 9x13, larger than the one pictured, gives the potatoes more room to brown and helps the casserole cook more quickly. Arrange a third of the potato slices across the bottom, then season with salt and pepper. Add half of the sliced onions, followed by 1/2 cup of the Swiss cheese. Scatter over half of the bacon, half of the parsley and chives, and a small shower of Parmesan.
2. Build the next layer with another third of the potato slices, and season again with salt and pepper. Add the rest of the sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives, and another light sprinkling of Parmesan. Finish with the remaining potato slices on top. Pour in the half and half, then dot the surface with the remaining 1 1/2 Tbsp of butter.
3. Cover the casserole with aluminum foil and bake it at 350 degrees F for 1 hour. After 1 hour, take it out of the oven, lift off the foil, and scatter the remaining Swiss and Parmesan cheese over the top.
4. Put the casserole back in the oven and bake for 30 to 40 minutes more. It is ready when the potatoes are tender without falling apart, and most of the liquid has been absorbed.
5. For a shorter baking time, parboil the sliced potatoes in boiling water for 8 minutes, then pat them dry before arranging them in the casserole pan. Bake for roughly 20 minutes covered, then 15 to 25 minutes uncovered, until the potatoes are tender and most of the liquid has been absorbed. Total time in the oven will be 35 to 45 minutes.