Herbed Gruyere & Bacon Au Gratin Potatoes

What you need:

• 3 cups heavy cream
• 1 large onion, sliced thinly
• 3 bay leaves
• 2 cloves minced garlic
• 2 tsp. dried parsley
• 1 tsp. dried chives
• 1/2 tsp. ground thyme
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 medium potatoes, peeled and sliced very thinly
• 6 to 8 slices of bacon, cooked and chopped
• 8 oz. grated Gruyere cheese
• 1 to 2 Tbsp. butter, cut into tiny cubes

Directions:

1. In a large saucepan, add heavy cream, onion, bay leaves, garlic, parsley, chives, thyme, cayenne, nutmeg, salt, and pepper. Bring to a gentle simmer over medium heat. Simmer for 5 to 10 minutes.
2. Ladle a little of the spiced cream into the bottom of a 9x13" casserole dish. Enough to cover the bottom.
3. Place your potatoes in a large bowl and pour the remaining cream over the top (with the onions). Toss gently.
4. With a slotted spoon, spoon 1/3 of the potatoes and onions into the casserole dish. Season with salt and pepper. Top with 1 cup of cheese, half of the bacon, and then 1/3 of the cream from the bowl. Repeat the layers once.
5. Then top the casserole with the last of the potatoes and onions. Pour the rest of the cream over the top.
6. Top with the small cubes of butter.
7. Cover the dish with foil and bake at 400* for 1 hour.
8. Remove the dish from the oven, remove foil, and top with remaining 1/2 cup of cheese.
9. Bake for another 10 minutes. Prick the potatoes with a fork to see if they are tender, if not, keep baking in 5 to 10 minute increments.
10. Broil until the potatoes are golden brown.

Recipe from Carlsbad Cravings