Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
1 pound bacon, cooked and chopped
1 1/2 cups grated parmesan cheese
1 tablespoon caraway seeds
2 tablespoons butter
How to Make It
Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.
Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
Not an every day recipe because it's time consuming & is not a healthy eating recipe, but it was fabulous. We tried it this weekend for a dinner & are going to make it for Thanksgiving. Very flavorful. Didn't make any changes to the recipe. It can be put together ahead of time & baked later, which is helpful.
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