Hudson's Nutmeg Scalloped Potatoes

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Hudson's Nutmeg Scalloped Potatoes
Scalloped potatoes with a German flair.

Prep: 45 minutes
Cook: 45 minutes
Servings: Serves 12

6 large Idaho potatoes

1 lb. bacon, chopped

2 large yellow onions, peeled and chopped

1 qt. cream

1-1/2 tsp. black pepper

1-1/2 white pepper

1 Tbsp. nutmeg

4 Tbsp. cornstarch mixed with 3-4 Tbsp. water

--- salt, to taste

1 Tbsp. butter

1/2 cup Parmesan, grated

	Put potatoes in a large saucepan with cold water to cover. Bring to a boil.
	Boil potatoes in jackets until done, but still firm.
	Cool and remove skin. Cut lengthwise and then across in 1/2-inch slices.
	Place in buttered baking dish or casserole, overlapping rows of slices like shingles on a roof.
	Brown bacon, drain, and reserve drippings.
	Saute onions in 2 Tbsp. bacon drippings in the same pan. Combine with bacon.
	Combine cream, peppers, and nutmeg in a clean saucepan over medium heat.
	Bring to a boil and add cornstarch mixture to make sauce. It's better for it to be too thick than too thin. Stir and adjust seasoning.
	Sprinkle bacon-onion mixture over potatoes. Top with sauce, and sprinkle with Parmesan.
	Bake at 400 degrees, 30-45 minutes until bubbling and browned.