Hearty Scalloped Potatoes
serves 6 to 8
NOTE: The larger chunks of bread (as opposed to bread crumbs)
work well with the scalloped potatoes. We prefer smoky bacon in
this dish, although you could use diced cooked ham instead to use
ham, sauté the onions and garlic in a tablespoon of vegetable oil
and then add 1 1/2 cups diced ham and heat it
through
Topping
3 slices white bread (3 ounces), crusts removed and cut into 1/4-inch dice
3 tablespoons unsalted butter, melted
1 cup grated Parmesan cheese
Filling
6 ounces bacon, diced
2 small onions, minced
2 medium garlic cloves, minced
3 cups heavy cream
11/2 teaspoons salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper
1/4 teaspoon nutmeg
41/2-5 pounds medium-large russet potatoes, peeled and cut into 1/4-inch slices
31/2 ounces Gruyère cheese, shredded
INSTRUCTIONS:
1. For the topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix bread cubes and melted butter in small baking dish; bake until golden brown and crisp, about 20 minutes. Cool to room temperature, transfer to bowl, and mix with Parmesan. Keep oven on.
2. For the filling: Cook bacon in medium skillet over medium heat until crisp and fat has fully rendered, 5 to 6 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan. Add onions and sauté until golden brown, 3 to 4 minutes. Add half of garlic and sauté until fragrant, about 1 minute. Set aside.
3. In medium saucepan, heat cream, remaining garlic, 1 1/4 teaspoons salt, black pepper, cayenne pepper, and nutmeg until simmering. Remove from heat.
4. Arrange half of potatoes in bottom of 13 x 9-inch baking dish, forming 3 to 4 long rows of densely overlapping slices (see figure 27). Sprinkle slices with 1/4 teaspoon salt and black pepper to taste. Sprinkle potato layer evenly with the sautéed onions, bacon, and Gruyère. With remaining potatoes, arrange a second layer over filling, creating a snug cover of overlapping rows reaching edges of baking dish (see figure 28). Pour hot cream mixture over potatoes.
5. Bake until cream thickens and top turns deep golden brown, about 1 hour and 15 minutes, pressing surface of casserole twice with spatula to make cream on bottom of dish rise to surface (see figure 29). Sprinkle top with crouton mixture and bake for 5 minutes. Let rest for 5 to 10 minutes before serving.