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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!
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My grandmother, Bugga, made the best scalloped potatoes. However, her recipe, simple, true, and perfect, was never quantified.
Every member of our family makes classic scalloped potatoes the way Bugga did, eyeballing the ingredients as we go, knowing what we’re looking for on sigh alone, not measurement.
For Easter recipe inspiration this year, I wanted to take Bugga’s classic and add a twist with fresh herbs. As previously mentioned, my mother was in town for Lady A’s birthday, and the day before she left, I planned for us to develop, make, photograph and eat the Easter dinner.
Not only did my mom chop a mountain of herbs for these dishes – a feat in and of itself – but she made these gorgeous scalloped potatoes following her mom’s recipe, too.
And this time, she wrote it all down.
I’ve never met a potato I didn’t like, but these ones are special. They remind me of my childhood and taste like home, comfort and Bugga’s cooking, which I miss dearly. And they harkened back to a time when things were simpler.
To say that I would’ve happily eaten the entire dish of these potatoes is not an exaggeration.
Essential Tools/Products for Mediterranean Scalloped Potatoes
Get the look!
- Blue scalloped oval baking dish. (Similar in olive green and white.)
- Evergreen Turquoise Plaid Yarndye Kitchen Textiles Napkins.
- Oneida Countess Servingware.
Mediterranean Scalloped Potatoes. They’re oh-so-simple, yet oh-so-delicious.
The fresh herbs reinvent this classic dish, and they pair beautifully with the Easter dinner I have prepared for y’all.
Here’s how you can make ‘em at your home:
Mediterranean Scalloped Potatoes
- 3 medium Russet potatoes , peeled and sliced into ½” thick rounds
- 2 cups white cheddar cheese , shredded + additional cheese for the top
- 1 tablespoon unbleached all-purpose flour
- 3 tablespoons unsalted butter , chilled and cut into ¼” squares
- 1 1/3 cups milk (nonfat or whole OK)
- ½ cup onion , diced
- ½ teaspoon kosher salt
- 2 teaspoons black pepper
- 3 tablespoons fresh parsley , finely chopped
- 3 tablespoons fresh thyme , finely chopped
- 3 tablespoons fresh oregano , finely chopped
- 3 tablespoons fresh rosemary , finely chopped
- Preheat the oven to 425°F. Spray a large baking dish with nonstick baking spray, then set aside.
- 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.
- In a large baking dish, add one third of the sliced potato rounds.
- Add one third of each of the following: butter, milk, cheese, onion and seasonings.
- Repeat this step twice more until your casserole has THREE layers.
- Transfer the uncovered scalloped potatoes into the preheated oven.
- Bake for 45 minutes, checking occasionally to see how the top is browning.
- 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.)
- Serve warm, and enjoy!
If you want to do some of the prep in advance, do the following: Slice the potatoes and place them in a bowl of water. Refrigerate for up to a few hours before patting dry and layering into the dish.