Scalloped, Not-Too-Cheesy Potatoes
"This was a recipe from a close friend of mine who is a gourmet chef. I altered it because I found it bland and added cheese and bacon. I will NEVER tell him I altered his recipe! I served this for Christmas Eve and recieved RAVE reviews. Normally my aunt, who attended culinary school, brings the potatoes, but its my job from now on!"
- Ready In:
- 3hrs 45mins
- Ingredients:
- 8
- Serves:
-
11
ingredients
- 11 potatoes (rule of thumb, about 1 potato or person)
- 3⁄4 cup crumbled bacon
- 1 -2 cup shredded mild cheddar cheese
- 3⁄4 cup parmesan cheese
- 1 quart heavy cream
- 1 dash nutmeg
- 1 dash salt
- 1 dash pepper
directions
- We have an excellent potato slicer that makes them very thin and even. If you don't have one, try to make them about the same thickness.
- I was serving 11, so I sliced 11 potatoes and began --
- Start out by oiling a pan (for my portion I used an 11"x9" pan).
- Sprinkle a small amount of nutmeg on the oiled pan.
- Start layering potato slices to cover bottom.
- Sprinkle lightly with salt, pepper and Parmesan cheese.
- Cover thinly with cream. I do two layers of this combination and then crumble bacon and a sprinkle of cheddar cheese. (To get wonderful crumbly bacon, I bake a pound on a cookie sheet and whatever I don't use I ziplock up and store in the freezer.)
- I then repeat the potato/salt/pepper/Parmesan/cream several more times.
- By the fifth or sixth layer I repeat with crumbled bacon and cheddar cheese.
- I do one or two layers as normal and top it off with all leftover cream (obviously smaller portions, less cream.
- If you run out of cream, add milk and top it all off with a little Parmesan cheese.
- I bake it for 3-3.5 hours at 250 degrees. It is sooo delicious!
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RECIPE SUBMITTED BY
I used to be a fearless cook and baker. I would try anything. My husband has never been much of a "food" person, so regardless of what I make, its covered in BBQ sauce.
Last year my daughter was diagnosed with SPD, ADHD, and Aspergers so I have overhauled all my cooking knowledge and whipped myself around into gluten-free casein-free cooking (and rarely) baking. It was so hard at first, but I think I've gotten the hang of it now, and have become adventurous once more with things we can eat. Yes, I turned my entire house GFCF. It turns out she carries 2 genes for gluten intolerance (your welcome, hunny) plus I think it would be crappy to eat a big slice of pizza in front of a 5 year old who already has the unfortunate circumstance of not ever being able to eat birthday cake that is at a party, or have candy torn away from her in her Kindergarten Halloween party. Its difficult to explain to her that she can't ever eat anything someone else gives her, we must read the labels first. Our vigilance keeps her from slipping further into autism. Her food intolerances have become a part of her identity and she states that shes allergic to gluten and dairy with her own introduction. It makes me feel proud that she understands that its important and sad that what she eats is defining her to herself. Things will always get better...
