Scalloped Potatoes with Bacon

Ingredients and Weight:

• Russet potatoes, peeled and thinly sliced: 6 lbs (2.7 kg)
• Bacon, chopped: 1 lb (450 g)
• Onion, chopped: 1 medium (1 cup / 120 g)
• Garlic, minced: 2 cloves (1 tsp / 5 g)
• Heavy cream: 4 cups (960 ml)
• Milk: 2 cups (480 ml)
• Gruyère cheese, shredded: 1 cup (110 g)
• Parmesan cheese, freshly grated: 1/2 cup (50 g)
• Fresh thyme leaves, chopped: 1 tablespoon (3 g)
• Salt and freshly ground black pepper to taste

Preparation Time: 30 minutes

Cooking Time: 90 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, fry the bacon until crispy. Remove the bacon and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. In a large bowl, combine the sliced potatoes, bacon, onion, garlic, heavy cream, milk, thyme, salt, and pepper. Stir well.
5. Pour the potato mixture into a greased 9x13-inch (23x33 cm) baking dish.
6. Sprinkle with Gruyère and Parmesan cheeses.
7. Bake for 60-70 minutes, or until the potatoes are tender and golden brown on top.

Nutritional Information:

• Calories: 350 per serving
• Fat: 16 g
• Carbohydrates: 35 g
• Protein: 12 g
• Sodium: 580 mg

Dish Characteristics:

• Rich and creamy
• Crispy bacon
• Cheesy and flavorful
• Perfect for dinner or brunch

User Comments:

• "These scalloped potatoes were incredible! They were so creamy and delicious, with the perfect amount of cheese and bacon."
• "My family loved these potatoes. They were easy to make and disappeared from the table in minutes."
• "I added some extra thyme and garlic to my potatoes, and they were even more flavorful."

Special Precautions and Tips:

• Use a sharp knife to thinly slice the potatoes for even cooking.
• Don't overcook the potatoes, or they will become mushy.
• If the potatoes start to brown too quickly, cover the dish with foil.
• Let the potatoes rest for 10 minutes before serving to allow them to set.