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1
Preheat oven to 350u00b0F; butter a large casserole dish with 1 1/2 Tbsp of butter. 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.
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2
Layer the bottom of the casserole dish with 1/3 of the potato slices.
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3
Sprinkle with salt and pepper.
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4
Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
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5
Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
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6
Sprinkle with a little Parmesan.
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7
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
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8
Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
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9
Sprinkle with a little Parmesan.
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10
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
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11
Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
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12
Return to the oven for an additional 30-40 minutes.
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13
When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
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14
Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
