Bacon Parmesan Crusted Scalloped Potatoes

With fall weather comes hearty meals like ham and beans, cornbread, stew, soup and chili. This recipe for scalloped potatoes is perfect for any chilly autumn afternoon as the addition of bacon transforms this side dish into a full meal for your family.

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• Ingredients:
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• 4-6 slices of bacon
• 1 1/2 cups heavy cream
• 2 cloves garlic, pressed
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 9 tablespoons grated Parmesan, divided, plus more for broiling

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• Instructions:
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• Preheat oven to 375 degrees.
• Cook bacon on medium heat in a large cast iron skillet until browned and crisp (do not drain grease).
• In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
• Add a layer of potatoes on top of bacon in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
• Place skillet into the oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.

Adapted from Damn Delicioius