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Sides | |
Christmas 2017, Christmas Eve 2016 | |
| 3 tablespoons butter 2 lbs russet potatoes, peeled, sliced 1/8-inch thick 1 large yellow onion, small dice 2 tablespoons minced garlic 2 tablespoons chopped fresh parsley 2 slices bacon, cooked and chopped 2 1/2 cups grated swiss cheese/fontina mix for filling 1 cups grated swiss cheese/fontina mix for the top 1/2 cup grated parmesan cheese 2 cups half-and-half salt and pepper | |
| 1 Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter. 2 Carmelize the onions and garlic 3 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the onion/garlic and 1/2 cup of the cheese mixture. Layer on 1/2 of the bacon, 1/2 of the parsley. Sprinkle with a little of the Parmesan. 4 Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining onion/garlic, 1/2 cup of the cheese mixture, the remaining bacon, parsley and sprinkle with Parmesean. 5 Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter. 6 Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes. 7 Top with additional cheese mixture 8 When done, the potatoes should be tender and liquid mostly absorbed. | |
Good | |
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