Crunchy Scalloped Potatoes
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Crunchy Scalloped Potatoes
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 194 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 17 mg |
| sodium | 243 mg |
| potassium | 487 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 6 |
| vit A | 7 |
| vit C | 17 |
| folate | 12 |
The make-ahead option is the real plus of these crunchy-topped potatoes in a creamy sauce. There's less to fuss about when you have at least one standby vegetable that just needs to bake and crisp while you carve the ham.
Ingredients
- 2-1/2 lb Yukon Gold potatoes, (about 7), 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
- 1 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
Preparation
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 (5 mm) thick slices.
Meanwhile, in large saucepan, melt butter over medium heat; cover and cook leeks, stirring occasionally, until tender, about 7 minutes.
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 (2 L) casserole dish or 8-inch (2 L) 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 425°F (220°C) oven until heated through and topping is browned, 20 to 25 minutes.
Meanwhile, in large saucepan, melt butter over medium heat; cover and cook leeks, stirring occasionally, until tender, about 7 minutes.
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 (2 L) casserole dish or 8-inch (2 L) 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 425°F (220°C) oven until heated through and topping is browned, 20 to 25 minutes.
Source : Canadian Living Magazine: January 2010
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