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Scalloped Potatoes with Crumb Topping
2 tb Plus 1 tsp all-purpose flour
3 c Nonfat milk
6 oz Sharp cheddar cheese, shredded
1/2 c Sliced scallions
1 1/4 tsp Salt
1/4 tsp Pepper
3 lb Baking potatoes, 1/8 inch thick
1/4 c Plain bread crumbs
2 tsp Butter or margarine, melted
Heat oven to 325F. Grease a 13x9x2-inch baking dish. 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 to low and simmer 2-3 minutes, stirring
constantly, until thickened. Remove from heat and stir in 1 cup of
cheese, 1/4 cup of the scallions and the salt and pepper.
Put potatoes in prepared dish and pour on cheese sauce. Toss to
coat, then spread evenly. Cover with foil and 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. Serves 10
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