Scalloped Potato and Zucchini Casserole
Elevate your comfort food game with this hearty and flavorful Scalloped Potato and Zucchini Casserole. Featuring layers of tender russet potatoes and zucchini slices enveloped in a rich, creamy cheddar cheese sauce, this recipe brings a delightful twist to the classic scalloped potato dish. Topped with a golden Parmesan breadcrumb crust, this casserole is a perfect blend of texture and taste. Fresh thyme adds a subtle herbal note, while garlic and onion powders enhance its savory depth. Ideal as a side dish or vegetarian main, it’s baked to bubbling perfection and easy to prepare with just 20 minutes of prep time. Whether you're hosting a dinner party or cozying up for family night, this casserole is sure to wow your guests while earning a spot in your rotation of comforting favorites. Keywords: scalloped potato casserole, zucchini recipes, cheesy casseroles, vegetarian comfort food, baked potato dishes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 medium Zucchini
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Olive oil
- 1 tablespoon Fresh thyme leaves
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick. Use a mandoline for even slices if you have one. Set aside.
Wash the zucchinis thoroughly and slice them into similar 1/8-inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes until it begins to thicken slightly.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from the heat, and then mix in 1.5 cups of shredded cheddar cheese until melted and smooth.
Spread a thin layer of the cheese sauce at the bottom of the prepared baking dish.
Start layering: arrange a single layer of potato slices, slightly overlapping, followed by a layer of zucchini slices. Sprinkle a few thyme leaves over the zucchini layer.
Pour a portion of the cheese sauce over the layer, spreading it evenly with a spatula. Repeat the layers (potatoes, zucchini, thyme, and sauce) until all ingredients are used, finishing with a cheese sauce layer on top.
In a small bowl, mix the breadcrumbs with the Parmesan cheese. Sprinkle this mixture evenly over the top layer of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbling and the potatoes are fork-tender.
Let the casserole rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 9215 mg | 401% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 62.8 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2888 mg | 222% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5561 mg | 118% | |
*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.
