Scalloped Potatoes With Bread Crumb Topping

The scent of scalloped potatoes always takes me back to my grandmother’s kitchen. I can almost see her now, carefully layering thinly sliced potatoes in a buttered dish, her movements practiced and efficient. The anticipation was almost unbearable as the savory aroma of baking potatoes, cheese, and garlic filled the air. This recipe is my take on that classic comfort food, with a crispy breadcrumb topping that adds a delightful textural contrast to the creamy, tender potatoes.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 63 minutes
• Total Time: 1 hour 33 minutes
• Servings: 8
• Yield: 1 casserole
• Dietary Type: Not specified

Ingredients

• 12 medium potatoes, peeled & sliced
• ½ cup sliced onion
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 2 cloves garlic, crushed
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• ½ teaspoon dry mustard
• 1 cup cheddar cheese

Crumb Topping

• ¼ cup parmesan cheese
• 1 ½ cups breadcrumbs
• ⅓ cup butter, melted
• 2 cloves garlic, crushed
• 2 tablespoons parsley

Equipment Needed

• 9 x 13 inch casserole dish
• Medium saucepan
• Mixing bowl
• Oven

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Butter a 9 x 13 inch casserole dish generously. This prevents sticking and adds a touch of richness to the bottom layer of potatoes.
2. Begin layering the ingredients in the prepared casserole dish. Start with half of the sliced potatoes, arranging them in a slightly overlapping manner to create a uniform base.
3. Distribute all of the sliced onions evenly over the layer of potatoes. The onions will soften during baking, adding a subtle sweetness and savory depth to the dish.
4. Sprinkle half of the cheddar cheese over the onion layer. The cheese will melt and create a gooey, delicious layer within the potatoes.
5. Layer the remaining sliced potatoes on top of the cheese. Again, arrange them neatly, ensuring even coverage across the entire dish.
6. In a medium saucepan, melt the butter over medium heat. Be careful not to brown the butter; you just want it melted and smooth.
7. Add the flour to the melted butter and cook for 1 minute, stirring constantly with a whisk. This creates a roux, which will thicken the milk to make the creamy sauce.
8. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Cook until the sauce is thick and smooth, stirring frequently. This usually takes about 5-7 minutes.
9. Remove the saucepan from the heat.
10. Add the crushed garlic, salt, pepper, and dry mustard to the sauce. Stir until all the seasonings are fully incorporated and the sauce is smooth and well-combined. The dry mustard adds a subtle tang that complements the richness of the cheese and potatoes.
11. Pour the sauce evenly over the potatoes in the casserole dish, ensuring that all the potatoes are coated. The sauce should seep down into the layers, adding moisture and flavor.
12. Sprinkle the remaining cheddar cheese over the top of the sauced potatoes. This will create a golden, cheesy crust during baking.
13. Bake in the preheated oven for 1 hour, or until the potatoes are tender and the cheese is melted and bubbly. To test for doneness, insert a fork into the center of the potatoes; it should slide in easily.
14. While the potatoes are baking, prepare the crumb topping. In a mixing bowl, combine the parmesan cheese, breadcrumbs, melted butter, crushed garlic, and parsley. Mix well until all the ingredients are evenly distributed.
15. After the potatoes have baked for 1 hour, remove the casserole dish from the oven. Sprinkle the crumb topping evenly over the top of the potatoes and cheese.
16. Return the dish to the oven and broil for 3 minutes, or until the crumb topping is golden brown and crispy. Watch carefully to prevent burning.
17. Remove from oven and let sit for 10 minutes before serving.

Expert Tips & Tricks

• For extra creamy scalloped potatoes, consider using heavy cream or half-and-half instead of milk. You can also add a dollop of sour cream or cream cheese to the sauce for added richness.
• To save time, use a mandoline or food processor to slice the potatoes thinly and evenly. This will also ensure that they cook at the same rate.
• If you don’t have dry mustard on hand, you can substitute it with a teaspoon of Dijon mustard.
• For a vegetarian version, use vegetable broth instead of milk in the sauce.
• If the crumb topping starts to brown too quickly while broiling, tent the dish with aluminum foil to prevent burning.
• To get that perfect golden crust, lightly spray the breadcrumb topping with cooking spray before broiling.

Serving & Storage Suggestions

Serve these scalloped potatoes hot as a side dish to roasted meats, poultry, or vegetables. They pair especially well with ham, roast chicken, or grilled steak. Garnish with a sprinkle of fresh parsley or chives for a pop of color.

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in individual portions.

Freezing is not recommended, as the texture of the potatoes can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	576 kcal	N/A
Calories from Fat	204 g	35%
Total Fat	22.7 g	34%
Saturated Fat	13.8 g	68%
Cholesterol	61.7 mg	20%
Sodium	865.3 mg	36%
Total Carbohydrate	78.2 g	26%
Dietary Fiber	8.3 g	33%
Sugars	4.3 g	17%
Protein	16.7 g	33%

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little heat.
• Add vegetables: Layer in other vegetables, such as sliced bell peppers, mushrooms, or spinach, for added flavor and nutrition.
• Change the cheese: Experiment with different cheeses, such as Gruyere, Monterey Jack, or pepper jack.
• Make it gluten-free: Use gluten-free breadcrumbs for the topping.
• Herbed topping: Add dried thyme, rosemary, or oregano to the breadcrumb topping for an herby flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can assemble the scalloped potatoes up to the point of baking, cover them tightly, and refrigerate them for up to 24 hours. Add the breadcrumb topping just before baking.

Q: What type of potatoes work best for scalloped potatoes?
A: Yukon Gold potatoes are a great choice because they hold their shape well during cooking and have a creamy texture. Russet potatoes will also work, but they may become slightly softer.

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. For best results, shred your own cheese.

Q: How do I prevent the potatoes from browning while I’m assembling the dish?
A: Place the sliced potatoes in a bowl of cold water to prevent them from oxidizing and turning brown. Drain them well before layering them in the casserole dish.

Q: My crumb topping is burning. What can I do?
A: If the crumb topping is browning too quickly while broiling, tent the dish with aluminum foil to prevent burning. You can also move the rack further down in the oven.

Final Thoughts

I truly hope you give this recipe a try and create your own delicious memories with it. Feel free to experiment with different cheeses, spices, and vegetables to personalize it to your liking. The warm, comforting flavors of scalloped potatoes are sure to please everyone at your table. Don’t hesitate to share your creations and feedback – I’m always excited to hear how these recipes become a part of your family’s traditions. Pair it with a crisp green salad and a glass of your favorite wine for a complete and satisfying meal!