Crunchy Scalloped Potatoes

By gmbeckett

Ingredients

• 2-1/2 lb 2-1/2lb Yukon Gold potatoes, (about 7), peeled and halved crosswise
• 2 tbsp 2tbsp butter
• 1-1/2 cups 1-1/2cups sliced leeks, (white and light green parts only)
• 3 tbsp 3tbsp all-purpose flour
• 1/2 tsp 1/2tsp salt
• 1/4 tsp 1/4tsp pepper
• 1 pinch dried thyme
• 1-3/4 cups milk
• 1/2 cup fine fresh bread crumbs
• 2 tbsp grated parmesan cheese
• 1 tbsp butter, melted

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes; drain and let cool. Cut crosswise into 1/4-inch (5 mm) thick slices.

Meanwhile, in large saucepan, melt butter over medium heat; cover and cook leeks, stirring occasionally, until tender, about 7 minutes.

Stir in flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thick enough to coat back of spoon, about 5 minutes. Remove from heat. Gently stir in potatoes to coat. Spread in 8-cup (2 L) casserole dish or 8-inch (2 L) square glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Topping: In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over potatoes. Bake, uncovered, in 425°F (220°C) oven until heated through and topping is browned, 20 to 25 minutes.