Mad Apples Scalloped Potatoes
Delight your taste buds with the comforting layers of "Mad Apples Scalloped Potatoes," a unique twist on a classic side dish. This recipe combines tender russet potatoes and savory eggplant—nicknamed "mad apples"—into a rich, cheesy masterpiece. Velvety layers of sharp cheddar and Parmesan cheese sauce are perfectly balanced with the earthiness of sautéed eggplant, fragrant onions, and garlic. Enhanced with fresh thyme and baked to golden, bubbly perfection, this dish is the ultimate blend of creamy and hearty flavors. Perfect for family dinners or potlucks, Mad Apples Scalloped Potatoes is a standout addition to your table. Whether you're seeking a modern comfort food classic or exploring the versatility of eggplant, this recipe is your next must-try.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Eggplant (mad apples)
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into thin, even rounds (approximately 1/8-inch thick). Place the slices in a bowl of cold water to prevent oxidation until ready to use.
Dice the eggplant into small cubes, about 1/2 inch in size. Sprinkle with a pinch of salt and let sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
Finely dice the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced eggplant and cook until softened and lightly browned, about 5-7 minutes. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.
Sprinkle the flour over the onions and garlic and whisk to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Cook the mixture, stirring frequently, for 5-7 minutes until it thickens slightly.
Stir in the sharp cheddar cheese, Parmesan cheese, fresh thyme, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry. Layer one-third of the potatoes in the prepared baking dish, followed by a layer of sautéd eggplant. Pour one-third of the cheese sauce over the layers. Repeat this process for two more layers, finishing with 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 bubbly and the potatoes are fork-tender.
Allow the dish to rest for 10 minutes before serving. Enjoy your Mad Apples Scalloped Potatoes warm!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 520 mg | 40% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1338 mg | 28% | |
*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.
