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!
3medium Russet potatoes, peeled and sliced into ½” thick rounds
2cupswhite cheddar cheese, shredded + additional cheese for the top
1tablespoonall-purpose flour
3tablespoonsunsalted butter, chilled and cut into ¼” squares
1 1/3cupsmilk(nonfat or whole OK)
½cuponion, diced
½teaspoonkosher salt
2teaspoonsblack pepper
3tablespoonsfresh parsley, finely chopped
3tablespoonsfresh thyme, finely chopped
3tablespoonsfresh oregano, finely chopped
3tablespoonsfresh rosemary, finely chopped
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Instructions
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!
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.