Parmesan Crusted Scalloped Potatoes
This featured recipe for Parmesan Crusted Scalloped Potatoes is a winning combination. Scalloped potatoes are fantastic on their own, but imagine how tasty with a crispy Panko topping!
It was not until about two years ago that Panko made its way into my pantry. I always used regular breadcrumbs and generally they were made in my own kitchen. So what is the difference between traditional bread crumbs and Panko? To begin with Panko is traditionally a Japanese-style of bread crumb. It is used for a coating when they are preparing certain foods for deep-frying. Panko is made from bread and does not use the crusts. The bread is ground coarsely and produces light, crunchy coating that stays crispier than breadcrumbs because the texture of the flakes equals less absorption of grease.
I am always on the lookout when I do make changes in my cooking habits to be sure that I can purchase products that have to artificial flavors or preservatives in them. Much to my delight I managed to find a brand of Organic Panko, so I was more than happy to introduce Panko into my recipes. The truth be told, I feel in love with any of the foods I prepared with Panko. My baked chicken fingers and fish sticks were without a doubt very delicious and crispy on the outside. I went to dinner a few weeks back to our grandmothers home, and she made an apple sauce that she served with whipped cream and toasted Panko on top. It was fantastic. The toasted panko (done either on the stovetop or in the oven with a little butter drizzled on it) was so tasty! This is a new favorite in our family now. Because of my own personal experimentation with Panko, this recipe caught my eye.
There is not doubt that the ever popular scalloped potato, topped with Parmesan Panko is going to be wonderful. To get the complete list of ingredients and instructions, please visit the 'Two Peas and Their Pod' website below.
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