- Preheat oven to 325° F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
Preheat oven to 325° F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
- In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
- Bake, covered, for 1 1/2 hours. Increase temperature to 400°F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.
Bake, covered, for 1 1/2 hours. Increase temperature to 400°F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 1/2 -cup servings.