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| General Category : Side Dish |
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| Food Group : Meat-Pork, Potatoes, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Easter |
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| These personal-sized scalloped potatoes are rich, flavourful and attractive. |
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Ingredients
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3 strips bacon |
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2 tsp (10 mL) vegetable oil |
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1 large onion, peeled and finely chopped |
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2 green onions, finely chopped |
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1-1/4 cups (300 mL) 35% whipping cream |
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1/2 tsp (2 mL) each salt and pepper |
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6 potatoes, peeled and very thinly sliced, about 1-1/2 lb/750 g |
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1/2 cup (125 mL) shredded Gruyére cheese |
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Preparation
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Preheat oven to 350°F (180°C).
Finely chop bacon and heat oil in a skillet set over medium-high heat. Add bacon and cook, stirring often, for 5 minutes or until crisp. Reduce heat to medium and add onion. Cook, stirring often, for 5 minutes. Stir in green onions. Reserve.
Stir cream with salt and pepper.
Grease 6 ramekins or 12 large muffin tins. Layer potatoes, alternating with bacon mixture so that you have 3 layers of potato and 2 layers of bacon mixture in each container. Press down firmly. Pour equal amounts of cream mixture into each cup.
Place ramekins on a rimmed baking sheet. Cover tightly with foil and bake for 35 minutes. Remove cover and sprinkle cheese evenly over top of potatoes. Bake for 20 to 30 minutes longer or until potatoes are fork tender. Reheats well.
Makes 6 servings.
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Source
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Homemakers Magazine: April 2002
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