Scalloped Potatoes With Crumb Topping Recipe

Ingredients

2 tablespoons o plus 1 tsp flour

3 cups o nonfat milk

6 ounces o sharp Cheddar cheese, shredded (11 ⁄ 2 cups)

2 cups o 1 ⁄ sliced scallions

4 teaspoons o 11 ⁄ salt

4 teaspoons o 1 ⁄ pepper

6 o large baking potatoes (about 3 lb), rinsed well

4 cups o 1 ⁄ plain dried bread crumbs

2 teaspoons o butter, melted

Preparation

Heat oven to 325°F. Grease a 13 x 9 x 2-in. baking di sh.

Put flour in a medium saucepan . Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 2 to 3 minutes, stirring until thickened. Off heat, stir in 1 cup cheese, 1⁄4 cup scallions, and the salt and pepper.

Slice potatoes with a thin slicing disk of a food processor or 1⁄8-in. thick by hand (you should have 10 cups).

Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.

Meanwhile mix bread crumbs, butter and remaining 1⁄2 cup cheese in a small bowl until crumbs are evenly moistened.

Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.