Crunchy Scalloped Potatoes With Thyme

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Scalloped potatoes with something different... a crunchy topping and mild thyme flavor. Found this on TexasCooking Online. Delicious!

Ingredients Nutrition

Directions

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

This is, basically, the way my mother (1902 - 1985) taught me to make scalloped potatoes ---- with a couple of corrections. After sprinkling a layer of potatoes with the flour mixture, it should be dotted with butter so it cooks into a sauce ---- and the onions should definitely be sauteed. Finally, a nice sauce will develop if you pour just milk over the casserole ---- half cream and half milk would be even better. I think the stock is at odds with the rest of the recipe ---- if a chicken flavor is desireable, why not dissolve some bouillon cubes in the milk/cream?

kaslerma April 01, 2005

I'm sorry about this, but we really didn't enjoy these potatoes. I made 2/3 of the recipe, but cooked it for the same time, and they were still a bit crunchy, the onion was very crunchy, and the flour had a raw taste to it. I would prefer to increase the cream, decrease the stock and do away with the flour. I liked the topping and I liked the thyme taste.

JustJanS June 07, 2004