Scalloped potatoes with crumb topping
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Plus 1 tsp all-purpose flour |
| 3 | cups | Nonfat milk |
| 6 | ounces | Sharp cheddar cheese, shredded |
| ½ | cup | Sliced scallions |
| 1¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | pounds | Baking potatoes, 1/8 inch thick |
| ¼ | cup | Plain bread crumbs |
| 2 | teaspoons | Butter or margarine, melted |
Directions
Heat oven to 325°. Grease a 13x9x2-inch baking dish. Put flour in a medium saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often.
Reduce heat to low and simmer 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheese, ¼ cup of the scallions and the salt and pepper.
Put potatoes in prepared dish and pour on cheese sauce. Toss to coat, then spread evenly. Cover with foil and bake 30 minutes.
Meanwhile mix bread crumbs, butter and remaining ½ cup cheese in a small bowl until crumbs are evenly moistened. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.
Recipe by: Woman's Day - 3/31/97 Posted to MC-Recipe Digest V1 #603 by The Taillons <taillon@...> on May 08, 1997