Potatoes Au Gratin makes an Easter Day return!

This will be a repeat recipe fo me.  I loved it the first time and so they will be my Easter Dinner potato side dish tomorrow.  We made these a few weeks back and the flavor of the fresh herbs and the melted cheese make this a very pleasing side dish. 
Hubby and I ran into a friend of ours at the mall yesterday shopping and she mentioned that she was looking to see what Easter recipes I would post.  I know I had the picture already taken from the last time we made these, so all was needed was a little time to get this up on the blog.  These postatoes will be served with a baked ham (bone in so hubby can make split pea soup after), fresh asparagus, a tomoato and cucumber salad and two choices for dessert.  Yes, you read that right…Two choices for dessert.  It only seems like a lot because we only have 6 at the table.  Hubby is in charge of dessert.  There is Ina’s Chocolate Cake and an angelfood cake recipe I saw on interest that had merguine frosting. 
Here is hoping that you and your family have a Happy Easter!

Gruyere Scalloped Potatoes with Fresh Herbs

2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes

Spiced Cream

3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper
Preheat oven to 400 degrees F.
Add the “Spiced Cream” ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9×13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 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.

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