- 24
- 45 mins
- 45 mins
Ingredients
- 1 tablespoon olive oil
- 1 pound Parmesan cheese
- 4 slices bacon, crisp-cooked and crumbled
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh chives
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 1/4 cup unsalted butter, cut up
- 4 pounds potatoes, peeled and finely sliced (about 12 cups)
- Salt
- Freshly ground black pepper
- 3/4 cup whole milk
- 3/4 cup whipping cream
- 3 tablespoons all-purpose flour
- Snipped fresh rosemary and thyme
Preparation
Step 1
Directions
1.
Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
2.
In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
3.
Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.