Scalloped Potatoes and Vegetables
Creamy, cheesy, and loaded with vibrant veggies, Scalloped Potatoes and Vegetables is the ultimate comfort-food casserole that's as wholesome as it is indulgent. Layers of tender russet potatoes, carrots, zucchini, and broccoli are smothered in a rich, homemade cheese sauce made with sharp cheddar, Parmesan, and a touch of garlic and onion for extra flavor depth. Baked to golden, bubbling perfection, this dish strikes the perfect balance between hearty and nutritious. It's an easy-to-make side dish or even a main course, ideal for family dinners, potlucks, or holiday feasts. With a prep time of just 20 minutes and a satisfying balance of creamy and veggie-packed goodness, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Carrots
- 1 medium Zucchini
- 1 cup Broccoli florets
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or butter.
Peel the potatoes and thinly slice them into 1/8-inch thick rounds. Set aside in a bowl of cold water to prevent discoloration.
Peel and thinly slice the carrots. Slice the zucchini into thin rounds. Chop the broccoli florets into bite-sized pieces. Set all vegetables aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a smooth roux.
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens, about 4-5 minutes.
Stir in the garlic powder, onion powder, salt, black pepper, 1 1/2 cups of cheddar cheese, and 1/2 cup of Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth. Remove from heat.
Drain and pat the potato slices dry. Begin layering the baking dish with one-third of the potato slices, followed by one-third of the vegetables, and then one-third of the cheese sauce. Repeat this process for two more layers, ending with cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Parmesan cheese on top of the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling, and the potatoes are fork-tender.
Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 7586 mg | 330% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 58.4 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3415 mg | 263% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 8665 mg | 184% | |
*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.
