Ingredients
-
1 1/2
-
1
-
3
-
1
-
1 1/4
-
1
-
3
-
1
-
1 1/2
-
1
-
1
-
-
-
-
Directions
Crunchy Scalloped Potatoes With Thyme, Scalloped potatoes with something different a crunchy topping and mild thyme flavor Found this on TexasCooking Online Delicious!, This is, basically, the way my mother (1902 – 1985) taught me to make scalloped potatoes —- with a couple of corrections After sprinkling a layer of potatoes with the flour mixture, it should be dotted with butter so it cooks into a sauce —- and the onions should definitely be sauteed Finally, a nice sauce will develop if you pour just milk over the casserole —- half cream and half milk would be even better I think the stock is at odds with the rest of the recipe —- if a chicken flavor is desireable, why not dissolve some bouillon cubes in the milk/cream?
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Steps
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1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Lightly Grease a 9x13 Inch Baking Dish. |
|
3
Done
|
in a Small Pan, Melt Butter. |
|
4
Done
|
Stir in the Bread Crumbs and Saute Briefly. |
|
5
Done
|
Set Aside. |
|
6
Done
|
in a Small Bowl, Combine the Flour, Thyme, Salt and Pepper. |
|
7
Done
|
Place 1/3 of the Potatoes Into the Baking Dish. |
|
8
Done
|
Sprinkle 1/3 of the Flour Mixture Evenly Over the Potatoes and Top With 1/2 of Onions (if Desired). |
|
9
Done
|
Repeat. |
|
10
Done
|
Top With Remaining Third of Potatoes and Flour Mixture. |
|
11
Done
|
Mix Together Chicken Stock, Whipping Cream and Mustard. |
|
12
Done
|
Pour Mixture Over the Potatoes. |
|
13
Done
|
Bake For 1 Hour at 400f. |
|
14
Done
|
Turn Oven Down to 350f. |
|
15
Done
|
Lightly Spread the Bread Crumb Mixture Over the Top and Bake For an Additional 30 Minutes. |
