Description

What better recipe than scalloped potatoes with bacon and onions to test the slicing ability of a new Mandoline slicer? Let’s make some scalloped potatoes with over the top flavor by adding bits of bacon to the sautéed onions and then layering the potatoes and onion mixture!

Scale

Ingredients

6 large potatoes (about 3 lbs.)

2 to 3 tablespoons of Pompeian EVOO “robust” flavor

1 tablespoon European style butter with sea salt– 84% butter fat

4 oz. pack diced pancetta – Wegmans© Italian Classic bacon

2 medium to large yellow onions, sliced thin (#2 setting on the slicer)

1 tablespoon Italian Herbs (Tuscan Italian)

2 cups heavy cream

6 slices Gruyère Salt & freshly cracked black pepper to taste

1 pinch on truffle flavored salt

1 tablespoon fresh parsley chopped fine (to sprinkle over the top)

Butter or PAM© spray olive oil to grease the pan

Instructions

Using setting #2 (equivalent to 1/8 inch thickness) on the mandoline slicer, slice the onions and the potatoes. Set aside.

Evenly spray the bottom and sides of a 9 by 13 inch pan with the PAM© spray olive oil. If you prefer, coat the bottom and the sides with soft butter.

Preheat the oven or toaster oven to 375 degrees.

Put some olive oil in a large frying pan.

Add the diced pancetta and sauté for a few minutes then add the sliced onions.

Season with the Italian herbs.

Sauté the mixture for a few mixture until the onions are soft.

Place a layer of sliced potatoes along the bottom of the pan making sure to cover the bottom completely.

Overlap the potatoes if needed. Season to taste.

Top the potatoes with part of the onions and bacon mixture. Continue with another layer of potatoes and another layer of onions and bacon. Top with remaining potatoes.

Season lightly to taste.

Slowly pour the cream over the potatoes and then top with the slices of cheese.

Season the top with a pinch of salt and more freshly cracked pepper.

Cover tightly with heavy duty foil and place in the preheated oven.

Cook at 375 degrees for close to 1 1/2 hours or until a knife can easily pierce through the potatoes.

The potatoes should have absorbed all the liquid but allow the pan to rest for a few minutes after removing it from the oven.

Notes

I used a 9 by 13 by 2.5 inch foil pan but it was too deep. It took my scalloped potatoes close to two hours to be soft enough to poke with a sharp knife. I highly recommend a shallower pan.