Clean Scalloped Potatoes

By KrisR

Ingredients

• Cooking Spray
• 2 tsp olive oil
• 1 medium onion, diced
• 1/2 tsp sea salt, divided
• black pepper to taste
• 2 cloves garlic, minced
• 1/4 tsp dried thyme
• 1 1/2 Tbs whole wheat flour
• 2 cups low fat milk
• 3 oz low fat monterrey jack or white cheddar cheese, grated
• 2 1/2 lb Russet potatoes, peeled and sliced as thin as possible
• 2 oz parmesan cheese, grated
• 2 Tbs whole wheat panko bread crumbs

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 medium-high 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 medium-high. When liquid begins to simmer, reduce heat to low and cook until mixture thickens slightly, about 4 minutes. Add 3/4 of jack or cheddar cheese 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 baking dish. Cover with half of onion mixture. Repeat with remaining potatoes and remaining onion mixture.
4. In a small bowl, combine remaining jack or cheddar cheese, parmesan cheese and panko; cover and refrigerate until ready to use.
5. Bake potatoes in center of oven for 70-85 minutes or until potatoes in center of dish feel tender when pierced with a fork. when finished baking, remove potatoes from oven and sprinkle with cheese-panko mixture. Preheat broiler to high and return baking dish to oven to broil until cheese is melted, about 2 minutes. Let cool for 10 minutes before serving.