Crunchy Scalloped Potatoes Crunchy Scalloped Potatoes

Crunchy Scalloped Potatoes Image by: Crunchy Scalloped Potatoes Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2010


  • 2 1/2 lbs Yukon Gold potatoes (about 7), peeled and halved crosswise
  • 2 tablespoons butter
  • 1 1/2 cup sliced leeks (white and light green parts only)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch dried thyme
  • 1 3/4 cup milk
  • 1/2 cup fine fresh bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter melted


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.

Nutritional facts Per serving: about

  • Sodium 243 mg
  • Protein 5 g
  • Calories 194.0
  • Total fat 6 g
  • Potassium 487 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 31 g


  • Iron 6.0
  • Folate 12.0
  • Calcium 9.0
  • Vitamin A 7.0
  • Vitamin C 17.0
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Crunchy Scalloped Potatoes