Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients, stirring until cheese melts.
Spread 1/4 cup cheese sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer half of potatoes over sauce; top with half of remaining cheese sauce. Repeat with remaining potatoes and cheese sauce.
Bake at 325°, covered, 1 1/2 to 2 hours.
Stir together breadcrumbs, melted butter, and Parmesan cheese; spread evenly over potatoes. Bake, uncovered, 20 to 30 more minutes or until potatoes are tender.
Very good recipe! I typically make scalloped potatoes without cheese (just a white sauce) so this was a nice change. The soft bread crumbs with the parm cheese makes it. Will be making this again. My only comment is I let the sauce cook down just a little too much and it became thick -- so don't let it cook too long.
This has become my favorite recipe for scalloped potatoes. I really like cheese, so next time, I'll make the sauce cheesier. If you mince the green onions very fine, you won't even notice them until you taste them. The bread crumbs and parmesan brown very nicely and add a great texture to the dish.
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