Scalloped Potatoes With Crumb Topping Recipe
By: Madiha Salam
Published: Thursday, September 16, 2010 - 11:15am

Ingredients




2 tablespoons o plus 1 tsp flour
3 cups o nonfat milk
6 ounces o sharp Cheddar cheese, shredded (11 ⁄ 2 cups)
2 cups o 1 ⁄ sliced scallions
4 teaspoons o 11 ⁄ salt
4 teaspoons o 1 ⁄ pepper
6 o large baking potatoes (about 3 lb), rinsed well
4 cups o 1 ⁄ plain dried bread crumbs
2 teaspoons o butter, melted

Preparation

1 Heat oven to 325°F. Grease a 13 x 9 x 2-in. baking dish. 2 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 and simmer 2 to 3 minutes, stirring until thickened. Off heat, stir in 1 cup cheese, 1⁄4 cup scallions, and the salt and pepper. 3 Slice potatoes with a thin slicing disk of a food processor or 1⁄8-in. thick by hand (you should have 10 cups). 4 Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes. 5 Meanwhile mix bread crumbs, butter and remaining 1⁄2 cup cheese in a small bowl until crumbs are evenly moistened. 6 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.

About


•	Active Time: 30 minutes
•	Total Time: 2 hours
from Woman's day