Cauliflower Zucchini Scalloped Potatoes
Indulge in the comforting layers of **Cauliflower Zucchini Scalloped Potatoes**, a hearty yet veggie-forward twist on the classic scalloped dish. This recipe combines tender russet potatoes, flavorful zucchini, and blanched cauliflower florets, all smothered in a rich, velvety cheddar-Parmesan cheese sauce infused with garlic, onion, and fresh thyme. Topped with golden, herby breadcrumbs, this baked casserole is the perfect blend of creamy and crunchy. Ready in just under 90 minutes, it’s an elegant side dish or a satisfying vegetarian main course that’s sure to impress. Ideal for family dinners, holiday feasts, or anytime you need a cozy, oven-baked masterpiece!
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Recipe Information
Ingredients
- 3 large russet potatoes
- 2 medium zucchini
- 1 medium head cauliflower
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- 0.25 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil.
Peel the potatoes and slice them into 1/8-inch thick rounds. Slice the zucchini into similar thin rounds. Cut the cauliflower into small florets.
Bring a pot of salted water to a boil. Blanch the cauliflower florets for 3-4 minutes until just tender, then transfer to a bowl of ice water to stop cooking. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens, about 4-5 minutes.
Remove the sauce from heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Layer one-third of the potato slices in the prepared casserole dish. Sprinkle with a pinch of salt, then add a layer of zucchini slices and cauliflower florets.
Pour one-third of the cheese sauce over the layer, spreading it evenly.
Repeat the process with the remaining ingredients to create two more layers, finishing with a generous layer of cheese sauce on top.
In a small bowl, mix the breadcrumbs with fresh thyme and a drizzle of olive oil. Sprinkle the mixture evenly over the top of the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Allow the casserole to rest for 10 minutes before serving. Garnish with extra thyme if desired and enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 486 mg | 37% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
