From garden to gourmet: Scalloped potatoes worth the wait

One thing I learned in the MasterChef kitchen with Chef Gordon Ramsay was to elevate every single thing I put on the plate; it had to look amazing and taste even better. This scalloped potato recipe checks both boxes, and it's made even more special with potatoes I grew myself this year, plus thyme and parsley fresh from my garden. These aren't your average scalloped potatoes. Thin layers of tender, homegrown spuds are baked in a creamy garlic-herb sauce, topped with a melty blend of cheddar and parmesan, and finished with a golden, crispy panko crust that delivers the perfect crunch. Yes, they take a little time in the oven, but the reward is pure comfort food bliss, the kind of side dish that steals the spotlight from the main course. And honestly? I could eat a plate of them for dinner and be perfectly happy. It's time you turn your everyday potatoes into a MasterChef masterpiece, the kind of dish that has people "accidentally" skipping the main course just to go back for seconds … and maybe thirds. Recipe: Garden-Fresh Scalloped Potatoes with Herb Panko Topping Ingredients 3 tablespoons unsalted butter, plus more for the pan ¼ cup all-purpose flour 2 cups whole milk 1 cup vegetable broth 4 garlic cloves, grated 1 tablespoon fresh thyme leaves ¼ cup plus 4 tablespoons fresh parsley, chopped 2 teaspoons sea salt ½ teaspoon freshly ground black pepper 3 pounds potatoes, sliced ⅛-inch thick 2 cups grated cheddar cheese ½ cup grated parmesan 1 cup Panko breadcrumbs Instructions Preheat the oven to 400°F and grease a 9x13-inch baking dish. In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute. Slowly add the milk, then the vegetable broth, whisking continuously. Stir in the garlic, thyme, ¼ cup parsley, salt and pepper. Cook, whisking often, for 2-3 minutes, until the sauce lightly coats the back of a spoon. Remove from heat. Layer half of the potatoes in the prepared baking dish. Top with half the sauce and 1 cup cheddar. Repeat with the remaining potatoes, sauce and cheddar. Cover and bake for 30 minutes. In a small bowl, mix the Panko with the parmesan and remaining 4 tablespoons parsley. Uncover the potatoes and bake for another 30 minutes. Sprinkle the Panko mixture over the top and bake for about 10 minutes more, until the topping is golden and toasted. Let stand at room temperature for 20 minutes before serving. Follow Kimberly for more garden-to-table recipes and gardening tips.