INGREDIENTS:1 ½ carton Class Casserole® Scalloped Potatoes with 3 seasoning packets 8 oz. bacon, diced 1 quart onions, sweet, minced 2 ¼ gallons chicken stock 2 cups heavy cream 1 lb. Swiss cheese, grated 3 cups parsley, fresh, minced 48 1-cup bread bowls DIRECTIONS:In large stockpot, cook bacon until crisp. Remove bacon and drain well. Reserve. Remove all but 3 Tbsp. bacon fat. Add onions and saute 5 minutes. Return reserved bacon to pan. Add broth to pot and bring to a boil; whisk in ...

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