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!”
3hrs 45mins

Ingredients Nutrition


  1. 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.
  2. I was serving 11, so I sliced 11 potatoes and began --
  3. Start out by oiling a pan (for my portion I used an 11"x9" pan).
  4. Sprinkle a small amount of nutmeg on the oiled pan.
  5. Start layering potato slices to cover bottom.
  6. Sprinkle lightly with salt, pepper and Parmesan cheese.
  7. 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.)
  8. I then repeat the potato/salt/pepper/Parmesan/cream several more times.
  9. By the fifth or sixth layer I repeat with crumbled bacon and cheddar cheese.
  10. I do one or two layers as normal and top it off with all leftover cream (obviously smaller portions, less cream.
  11. If you run out of cream, add milk and top it all off with a little Parmesan cheese.
  12. I bake it for 3-3.5 hours at 250 degrees. It is sooo delicious!

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