Scalloped Potatoes

2 Tbsp butter
1 lbs (about 3 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1/2 large yellow or white onion, thinly sliced
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
1 clove garlic, minced
2 Tbsp flour
2 thick slices of bacon, cooked and chopped
3/4 cup grated Swiss or Gruyere cheese (about 3 ounces)
1 1/4 cups to 3 cups of cream
Salt and pepper

Preheat oven to 350°F. (160-180C) Spray a large but shallow casserole dish with olive oil. If you use a casserole dish that is about 9x13 you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the cream. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

Cover the casserole with aluminum foil and bake in the oven for 40 minutes. Unvocer and bake for 15-20 minutes more.