Scalloped Potatoes

By Scout0421

You can prepare the dish through Step 3 up to 1 day in advance. Cover potatoes and refrigerate. Bring potatoes to room temperature before baking or add 5-10 minutes to baking time.

Ingredients

• Olive oil cooking spray
• 2 tsp olive oil
• 1 med onion, halved lengthwise and thinly sliced
• 1/2 tsp sea salt, divided
• fresh ground pepper, to taste
• 2 cloves garlic, finely chopped
• 3/4 tsp dried thyme
• 1 1/2 tbsp white whole-wheat flour, or regular whole-wheat flour
• 2 cups low fat milk
• 3 oz low fat Monterey Jack or white cheddar cheese, grated
• 2 1/2 lbs Russett potatoes, peeled and sliced as thin as possible (1/8 inch or less)
• 2 oz Parmigiano-Reggiano cheese, grated
• 2 tbsp whole-wheat panko

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350. Coat a 2-qt baking dish with cooking spray.

2. Heat oil in a large skillet over med heat. Add onion, 1/4 tsp salt and pepper. Cook, stirring frequently, until lightly browned, about 7 minutes. Reduce heat to low and add garlic, thyme and flour. Cook, stirring constantly, for 1-2 minutes or until onions are coated with flour. Add milk and increase heat to med-high. When liquid begins to simmer, reduce heat to low and cook until mixture thickens slightly, about 4 minutes. Add three-quarters of Montererary jack and remaining 1/4 tsp salt, and stir until melted, about 1 minute. Remove from heat.

3. Arrange half of potatoes in an even layer in prepared baking dish. Cover with of onion mixture. Repeat with remaining potatoes and onion mixture.

4. In a small bowl, combine remaining Monterery Jack, Parmigiano-Reggiano and panko; cover and refrigerate until ready to use.

5. Bake potatoes in center of oven for 70 to 85 minutes or until potatoes in center of dish feel tender when pierced with a fork. When finished baking, remove potatoes from oven and sprinkle evenly with cheese-panko mixture. Preheat broiler to high and return baking dish to oven and broil until cheese is melted, about 2 minutes. Let cool for 10-15 minutes before serving.