Mediterranean Scalloped Potatoes

scalloped potatoes and herb crusted beef tenderloin on a table

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!

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 370kcal

Ingredients

3 medium Russet potatoes peeled and sliced into ½” thick rounds
2 cups white cheddar cheese shredded + additional cheese for the top
1 tablespoon 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 finely chopped fresh parsley
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh oregano
3 tablespoons finely chopped fresh rosemary

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.

Nutrition