Slice potatoes into thin rounds.

Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 5-7 minutes.

Reserve 2/3 cup potato cooking water. Drain potatoes in a colander. Set aside. Reserve pot; no need to wipe clean.

While potatoes boil, trim and thinly slice green onions on an angle, keeping white and green portions separate.

Peel and halve shallot. Slice halves into thin strips.

In a mixing bowl, combine shallots and half the cornstarch (reserve remaining for sauce). Toss until shallots are coated.

Line a plate with a paper towel.

Place a small non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add shallots to hot pan and stir occasionally until shallots are crispy and browned, 3-5 minutes.

Remove from burner. Transfer shallots to towel-lined plate.

While shallots fry, continue recipe.

In another mixing bowl, combine remaining cornstarch and 2 Tbsp. water.

Place a medium non-stick pan over medium heat. Add bacon and white portions of green onions to hot pan. Stir occasionally until bacon is crispy. Transfer bacon mixture to a plate. Keep pan over medium heat.

Add apple cider and a pinch of salt to hot pan. Bring to a boil.

Once boiling, stir occasionally until cider starts to thicken, 1-2 minutes.

Slowly add cornstarch mixture, 1 tsp. at a time, until sauce has thickened, 30-60 seconds.

Wipe bowl clean and reserve.

Remove from burner. Stir in butter and bacon mixture.

Transfer sauce to bowl used for cornstarch mixture. Wipe pan clean and reserve.

Return pot used to cook potatoes to medium-high heat. Add potato cooking water to hot pot. Bring to a simmer. Once simmering, add softened cream cheese. Whisk or stir vigorously until combined, 1-2 minutes.

Stir in Parmesan, 1/4 tsp. salt, and a pinch of pepper until melted. Remove from burner.

Shingle half the potatoes (reserve remaining for second layer) in an even layer in prepared casserole dish. Evenly add half the cream sauce (reserve remaining for second layer). Shingle remaining potatoes in an even layer, then top evenly with remaining sauce. Top with fried shallots.

Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until bubbling, 15-18 minutes.

While gratin bakes, continue recipe.

Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Return pan used to cook apple bacon sauce to medium-high heat and add 1 Tbsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, garnishing gratin with green portions of green onions and topping scallops with apple bacon sauce. Bon appétit!