Scalloped Potatoes With Bread Crumb Topping
photo by um-um-good
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 12 medium potatoes, peeled & sliced
- 1⁄2 cup sliced onion
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 2 cloves garlic, crushed
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dry mustard
- 1 cup cheddar cheese
-
CRUMP TOPPING
- 1⁄4 cup parmesan cheese
- 1 1⁄2 cups breadcrumbs
- 1⁄3 cup butter, melted
- 2 cloves garlic, crushed
- 2 tablespoons parsley
directions
- butter 9 x 13 casserole dish.
- layer 1/2 potatoes.
- layer on all of the onions.
- put on half the cheddar cheese.
- put on the remaining potatoes.
- melt butter over medium heat.
- add flour and cook 1 minute.
- add milk and cook until sauce is thick and smooth.
- remove from heat.
- add garlic, salt, pepper and mustard, stir until smooth.
- pour on top of potatoes.
- sprinkle with remaining cheese.
- bake 375 degrees for 1 hour.
- CRUMB TOPPING.
- mix together all the ingrediants.
- put on once the potatoes are cooked.
- broil for 3 minutes.
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Reviews
-
This recipe was just what I was looking for. I don't like cream of mushroom soup in scalloped potatoes and I love a bread crumb topping. This was a hit! I had to take this to a family gathering and people said they were the best they've tasted. I made them the night before and then heated them up, they were great. I used half seasoned and half regular bread crumbs. We have had scalloped potatoes elsewhere and my husband whispered "I like yours better" (ok, they're yours not mine, but thanks!)You lived up to your name, these are um-um-good.
RECIPE SUBMITTED BY
I'm a stay at home mommy of 2. I was raised in St. Jacobs, Ontario, Canada. My favorite cookbook comes from the public school I went to in St. Jacobs. I love it because the recipes are personal ones that are tried and true! I love to cook, bake, can, etc. I consider myself really fortunate to have been raised in an area where home baking and canning where the norm. I watched my mom and grandma preparing homemade jams and pickles every year and I caught the "bug". I really enjoy simple, delicious recipes! However, if a recipe is amazing I don't mind putting the extra time and expense into it.