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Wednesday, June 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Scalloped Potatoes
Vegetables & Side Dishes
Contributed by: Sean Hood
  • 3 TBS butter, divided
  • 2 pounds (4 medium) Russet potatoes
  • Salt and pepper, to taste
  • 1 large yellow or white onion
  • 2 1/2 cups (8 ounces) grated Swiss or Gruyere cheese
  • 2 thick slices bacon, cooked and chopped
  • 2 TBS chopped fresh parsley
  • 1 TBS chopped fresh chives (optional)
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 2 1/2 to 3 cups half and half
Preheat the oven to 350 degrees. Butter a large casserole dish with 1 1/2 TBS butter.
Peel potatoes and slice 1/8 inch thick. Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Slice onion thinly. Layer half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon and half of the parsley and chives. Sprinkle with some of the Parmesan.
Repeat the layering. Top with remaining potato slices. Pour the half and half over it all evenly. Dot the potatoes with the remaining 1 1/2 TBS butter.
Cover the casserole with aluminum foil, and bake for 1 hour. After 1 hour, remove the foil, and sprinkle with remaining Swiss and Parmesan cheeses. Return to the oven and bake for an additional 30-40 minutes.
When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Yield: 8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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