5 from 2 votes
Creamy scalloped potatoes with Parmesan and bacon
These creamy scalloped potatoes with Parmesan and bacon are the ultimate comfort food. Serve as a main with a side salad or as a holiday side dish.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
6
-8 servings
Course:
Side Dish
Ingredients
- 900 g potatoes sliced thinly, 2 lbs Albert Bartlett rooster
- 600 ml double cream heavy cream, 2 1/2 cups
- 1 garlic peeled and sliced in half, large clove
- 2 tbsp butter softened
- 5-6 tbsp Parmesan Cheese grated
- 200 g smoked lardons bacon, 7 oz
- salt freshly ground, to season
- black pepper freshly ground, to season
- chives chopped, to garnish
Instructions
- Preheat your oven to 160C (320F). Rub the garlic around the sides and base of a 25cm (9in) ovenproof dish and then spread the butter over the dish.
- Fry the lardons in a non-stick pan for 5 minutes. Set aside.
- Rinse and dry the potatoes but keep their skin on. Use a mandolin or a sharp knife to slice them into thin layers.
- Layer the potatoes over the dish, seasoning with salt and pepper and adding 1 tablespoon of grated Parmesan and a scattering of lardons between each layer.
- Mince the garlic you used to rub on the dish. Use the same frying pan you used for the bacon (no need to clean) to heat the cream until just below boiling point. Stir in the garlic.
- Carefully pour the hot cream over the potatoes and add a final sprinkling of Parmesan.
- Cook for 1 hour and 30 mins and then check the potatoes are soft by piercing through the layers with a sharp knife. Continue cooking for another 15 minutes if not, covering the dish with some foil.
- Scatter with with finely chopped chives and serve hot.
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