1TBSP olive oil
1 pound Parmesan cheese
4 slices bacon, cooked and crumbled
2 scallions, thinly sliced
2 TBSP snipped fresh chives
1 TBSP snipped fresh thyme
1 TBSP snipped fresh rosemary
1/4 cup unsalted butter, cut up
4 lbs potatoes, peeled and finely sliced (about 12 cups)
Freshly ground black pepper
3/4 cup whole milk
3/4 cup whipping cream
3 TBSP all-purpose flour
Snipped fresh rosemary and thyme

Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
In a small bowl combine bacon, green onion and chives.

In prepared baking dish, place half the potatoes.

Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers.

In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.

Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.

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