Recipe

Scalloped, Not-too-cheesy Potatoes Recipe

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Ingredients

Directions

Step #1 We have an excellent potato slicer that makes them very thin & even.
Step #2 If you don't have one, try to make them about the same thickness.
Step #3 I was serving 11, so I sliced 11 potatoes & began -- Start out by oiling a pan (for my portion I used an 11"x9" pan).
Step #4 Sprinkle top a small amount of nutmeg on the oiled pan.
Step #5 Start layering potato slices to cover bottom.
Step #6 Sprinkle top lightly with salt, pepper & Parmesan cheese.
Step #7 Cover up thinly with cream.
Step #8 I do two layers of this combination & then crumble bacon & a sprinkle of cheddar cheese.
Step #9 (To get wonderful crumbly bacon, I bake a lb on a cookie sheet & whatever I don't use I ziplock up & store this in the freezer.
Step #10 ) I then repeat the potato/salt/pepper/Parmesan/cream several more times.
Step #11 By the fifth or sixth layer I repeat with crumbled bacon & cheddar cheese.
Step #12 I do one or two layers as normal & top it off with all leftover cream (obviously smaller portions, less cream.
Step #13 If you run out of cream, add milk & top it all off with a little Parmesan cheese.
Step #14 I bake it for 3-3.
Step #15 5 hrs at 250 degrees.
Enjoy the Scalloped, Not-Too-Cheesy Potatoes recipe

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