Scalloped Potatoes and Bacon (Cream, Gruyère and Herbs)

This is the most amazing Herbed Gruyère Scalloped Potatoes and Bacon Au Gratin - perfect for company, Thanksgiving, Christmas or anytime you simply want cheesy, creamy, bacon, potato deliciousness overload.

Potatoes:
2 lbs russet potatoes (~ 4 medium potatoes)
6-8 slices bacon, cooked and chopped
2½ cups Gruyère cheese, freshly grated (~ 8 oz)
1 Tbsp. butter, cut into 8 cubes

Spiced Cream:
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 cloves garlic, minced
1 Tbsp. fresh parsley, chopped, or 2 tsp. dried
1 Tbsp. fresh chives, chopped, or tsp. dried
1½ tsp. fresh thyme, or ½ tsp. dried
¼ tsp. ground cayenne pepper
¼ tsp. ground nutmeg
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Add the "Spiced Cream" ingredients to a saucepan and bring to a gentle simmer.

While the cream is simmering, grease a 9x13" casserole dish and peel and slice potatoes into ⅛" slices. Transfer potatoes to a large bowl then pour heavy cream on top, gently toss to coat. Spoon just enough cream into the casserole dish to barely cover the bottom.

Using a slotted spoon, layer the bottom of the casserole dish with ⅓ of the potato/onion slices. Lightly season with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, ½ of the bacon then top with ⅓ of remaining cream. Repeat layers.

Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.

Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes.

Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.

Makes 8 servings.