Crunchy Scalloped Potatoes With Thyme

"Scalloped potatoes with something different... a crunchy topping and mild thyme flavor. Found this on TexasCooking Online. Delicious!"
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
1hr 45mins




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

Questions & Replies

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  1. 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?
  2. 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.


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