Confetti Scalloped Potatoes
Brighten up your dinner table with the colorful and creamy goodness of Confetti Scalloped Potatoes! This elevated twist on the classic scalloped potatoes combines velvety layers of thinly sliced russet potatoes with vibrant pops of grated carrot and diced red and green bell peppers, creating a dish as beautiful as it is flavorful. A luscious cheddar and Parmesan cheese sauce ties everything together, delivering the perfect balance of rich, cheesy indulgence and subtle spice from garlic and onion powders. Baked until golden and bubbly, this crowd-pleasing side dish is ideal for holidays, potlucks, or any meal in need of a little extra flair. Serve it warm, topped with fresh parsley for a touch of freshness and color!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 1 large carrot
- 1 medium red bell pepper
- 0.5 medium green bell pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 as needed cooking spray or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Peel the russet potatoes and carrot. Slice the potatoes into thin, uniform rounds (about 1/8-inch thick) and set aside. Grate the carrot using a box grater. Dice the red and green bell peppers into small, even pieces.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste. Cook for 1 minute, stirring constantly to avoid browning.
Gradually add the milk to the pan, whisking continuously to ensure a lump-free sauce. Cook for 3-4 minutes, or until the sauce begins to thicken.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Spread a thin layer of the cheese sauce at the bottom of the baking dish. Arrange a single layer of potato slices over the sauce, slightly overlapping them.
Sprinkle a portion of the grated carrot and diced bell peppers over the potatoes. Pour a portion of the cheese sauce over the vegetables, spreading it evenly.
Repeat the process with layers of potatoes, vegetables, and cheese sauce until all ingredients are used, finishing with a generous layer of cheese sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a fork.
Remove the scalloped potatoes from the oven and let them rest for 10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 329.2 g | 120% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 46.2 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2485 mg | 191% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 8286 mg | 176% | |
*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.
