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- 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
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.
- Servings Per Recipe 24,
- cal. (kcal) 192,
- Fat, total (g) 11,
- chol. (mg) 30,
- sat. fat (g) 6,
- carb. (g) 15,
- Monosaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 9,
- vit. A (IU) 340,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 392,
- Potassium (mg) 276,
- calcium (mg) 242,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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