Best Crunchy Scalloped Potatoes Recipes

Crunchy Scalloped Potatoes With Thyme image

Provided by Vicki G.

Categories Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
1 cup breadcrumbs
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 1/4 teaspoons salt
1 teaspoon fresh ground black pepper
3 lbs potatoes, peeled and thinly sliced
1 small onion (optional)
1 1/2 cups chicken stock
1 cup whipping cream
1 tablespoon Dijon mustard

Steps:

Preheat oven to 400°F.
Lightly grease a 9x13 inch baking dish.
In a small pan, melt butter.
Stir in the bread crumbs and saute briefly.
Set aside.
In a small bowl, combine the flour, thyme, salt and pepper.
Place 1/3 of the potatoes into the baking dish.
Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired).
Repeat.
Top with remaining third of potatoes and flour mixture.
Mix together Chicken stock, whipping cream and mustard.
Pour mixture over the potatoes.
Bake for 1 hour at 400°F.
Turn oven down to 350°F.
Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.

Nutrition Facts : Calories 335, Fat 14.7, SaturatedFat 8.6, Cholesterol 47.8, Sodium 584.6, Carbohydrate 44.5, Fiber 4.6, Sugar 3, Protein 7.4

CRUNCHY SCALLOPED POTATOES image

Categories Potato Side

Yield 8 servings

Number Of Ingredients 12

2 1/2 lbs Yukon gold potatoes, peeled and halved crosswise
2 tbsp butter
1 1/2 cups sliced leeks (white and light green parts only)
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
Pinch dried thyme
1 3/4 cups milk
Topping
1/2 cup fine fresh bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Steps:

1. In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes; drain and let cool. Cut crosswise into 1/4 inch thick slices. 2. Meanwhile, in large saucepan, melt butter over medium heat; cover and cook leeks, stirring occasionally, until tender, about 7 minutes. 3. Stir in flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk, cook, whisking until thick enough to coat back of spoon, about 5 minutes. Remove from heat. Gently stir in potatoes to coat. Spread in 8-cup casserole dish or 8-inch square glass baking dish. (Make ahead; cover and refrigerate for up to 24 hours). Topping In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over potatoes. Bake, uncovered, in 425F oven until heated through and topping is browned 20-25 minutes.