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Cheesy Scalloped Potatoes

It’s still winter. I know the groundhog said early spring this year, but we still have to slog through February. It’s cold, and wet, and dry. I need comfort food. I need starch. I need cream. I need butter. I need cheese.

Solution? Cheesy scalloped potatoes. Make a quick béchamel sauce, assemble and chuck it into your oven for an 1 1/2. The house will smell of creamy deliciousness, and you can sit on the couch, sipping tea and reading a book by the fire, knowing that shortly, glorious potatoes goodness will be heaped on your plate. I promise it will drown out those late winter blahs. 


1/4 cup butter
1 large sweet onion, diced
2 cloves garlic, minced
1/4 cup flour
2 cups whole milk
1 cup low sodium chicken broth
1 bunch thyme
thinly sliced deli swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds waxy potatoes, sliced 1/8 inch thick
1/2 cup Italian seasoned panko breadcrumbs
2 tablespoons melted butter
1/2 cup shredded italian cheese blend
1/2 cup grated parmigianno reggiano

Preheat the oven to 350 degrees F.

In a sauce pan over medium heat, melt the butter. Add the onion and garlic and cook until the onion is softened, about 3 minutes. Add the flour and cook another 2 minutes.

Add the milk slowly and whisk constantly to avoid lumps. Once all the liquid is added, and the thyme and bring to a simmer and cook until thickened. Add in the salt and pepper. Fish out the thyme stems.

Grease a 9 by 13 inch baking dish. Place 1/3 of the potatoes in the bottom; season well with salt and pepper. Add a 1/3 of the cream mixture on top. Add a layer of swiss cheese slices. Repeat the layers 2 more times. 

Mix the butter, breadcrumbs and cheeses Sprinkle on the top of the casserole. 

Cover with foil and bake for 45 minutes. Uncover and bake another 40 minutes of until golden brown and the potatoes are tender with pierced with a fork. 

Rest for 15 minutes before serving. Then, feast!


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