Tomato Scalloped Potatoes
Indulge in the comforting layers of tomato scalloped potatoes, a flavorful twist on the classic scalloped potato dish that’s perfect for cozy dinners or holiday gatherings. This recipe features tender russet potatoes nestled in a creamy, savory tomato sauce infused with garlic, onion, and aromatic herbs like oregano and basil. A luscious blend of cheddar and Parmesan cheeses melts into every layer, creating the ultimate harmony of tangy, cheesy goodness. Baked to golden perfection, this dish boasts a bubbly, caramelized top that’s irresistibly inviting. Quick to prep yet packed with soul-warming flavors, these tomato scalloped potatoes are a show-stopping side that pairs beautifully with roasted meats, fresh salads, or as a stand-alone vegetarian delight.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1.5 cups Tomato sauce
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Vegetable broth
- 2 cloves Garlic cloves, minced
- 1 small Yellow onion, finely diced
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 for greasing Cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Peel the potatoes and slice them thinly (1/8 inch thick) using a mandoline slicer or a sharp knife. Place the slices in a bowl of cold water to prevent discoloration. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and softened, about 3-4 minutes.
Sprinkle the flour into the saucepan and stir constantly for 1-2 minutes to create a roux.
Slowly add the vegetable broth, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the tomato sauce, heavy cream, oregano, basil, salt, and black pepper. Simmer for another 2-3 minutes, then remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel.
Spread a thin layer of the tomato cream sauce on the bottom of the prepared baking dish. Arrange a layer of potatoes on top, slightly overlapping the slices.
Sprinkle a portion of the cheddar cheese and Parmesan cheese over the potatoes, then pour some of the sauce over the layer. Repeat the layers with the remaining ingredients, finishing with a layer of sauce and cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue to bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 27.3 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1531 mg | 118% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6463 mg | 138% | |
*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.
