A delightful twist on the classic scalloped potatoes, featuring a blend of cheeses and crispy toppings for a comforting dish.
Preheat your oven to 350°F and grease a large casserole dish with some butter.
Using a 9x13 dish ensures even cooking and a nice crispy top.
Layer one-third of the potato slices evenly at the bottom of the dish.
Try to overlap the slices slightly for a uniform layer.
Sprinkle with salt and pepper, then add half of the sliced onions, Gruyere cheese, bacon, parsley, and chives.
Distribute the toppings evenly for consistent flavor.
Repeat the layering process with another third of the potatoes and toppings.
Press down gently to compact the layers.
Top with the remaining potatoes, pour the half-and-half over the dish, and dot with butter.
Ensure the cream is evenly poured to cover all layers.
Cover the dish with aluminum foil and bake for 1 hour.
Covering the dish helps the potatoes cook evenly.
Remove the foil, sprinkle with Parmesan cheese, and bake uncovered for an additional 30 minutes.
Baking uncovered creates a golden, crispy top.
Let the dish cool slightly before serving. Garnish with extra parsley or chives if desired.
Allowing the dish to rest helps the layers set for easier serving.
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