CRUNCHY SCALLOPED POTATOES

CRUNCHY SCALLOPED POTATOES image

Yield 8 servings

Number Of Ingredients 12

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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.