Mediterranean Scalloped Potatoes
Serves 620 mins prep45 mins cook
Mediterranean Scalloped Potatoes make a flavorful, cheesy side dish for a springtime get-together. Transform classic Scalloped Potatoes, made with cheddar, milk and butter, into a Mediterranean-spiced one using mountains of fresh parsley, thyme, oregano and rosemary. Layer the ingredients in a baking dish, then bake until bubbly and golden brown. The perfect Easter side dish, Mediterranean Scalloped Potatoes are best enjoyed with people you love!
0 servings
What you need
cup white cheddar
tbsp all purpose flour
tbsp unsalted butter
cup milk
cup onion
tsp kosher salt
tsp black peppercorn
tbsp dried parsley
tbsp dried thyme
tbsp dried oregano
tbsp dried rosemary
Instructions
-1 Preheat the oven to 425°F. Spray a large baking dish with nonstick baking spray, then set aside. -1 Peel the potatoes and rinse. Using a mandolin or a sharp knife, cut the potatoes into half-inch thick rounds. This will ensure they’re thin enough to cook through in the specified amount of time but thick enough so they don’t fall apart during the cooking process. -1 In a large baking dish, add one third of the sliced potato rounds. -1 Add one third of each of the following: butter, milk, cheese, onion and seasonings. -1 Repeat this step twice more until your casserole has THREE layers. -1 Transfer the uncovered scalloped potatoes into the preheated oven. -1 Bake for 45 minutes, checking occasionally to see how the top is browning. -1 When the potatoes are bubbly and the top layer of cheese has browned, remove from the oven. (It took ours around 55 minutes for perfection, but my oven is old, so please keep an eye on yours.) -1 Serve warm, and enjoy!View original recipe
