Mediterranean Scalloped Potatoes make a scrumptious side dish for any get-together. Cheesy and flavorful, these potatoes are the perfect Easter dinner side! #recipe #Easter #dinner #sidedish

Mediterranean Scalloped Potatoes

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!
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings
Author Erin Parker, The Speckled Palate


  • 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


  1. Preheat the oven to 425°F. Spray a large baking dish with nonstick baking spray, then set aside.
  2. 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.
  3. In a large baking dish, add one third of the sliced potato rounds.
  4. Add one third of each of the following: butter, milk, cheese, onion and seasonings.
  5. Repeat this step twice more until your casserole has THREE layers.
  6. Transfer the uncovered scalloped potatoes into the preheated oven.
  7. Bake for 45 minutes, checking occasionally to see how the top is browning.
  8. 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.)
  9. Serve warm, and enjoy!

Recipe Notes

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.