Cheesy Scalloped Potatoes & Veggies

Growing up, Sunday dinners were always a cherished tradition in our home. The aroma of something delicious baking in the oven would fill the house, creating a sense of warmth and togetherness. Among the many dishes that graced our table, Cheesy Scalloped Potatoes were always a family favorite. This wasn’t just any potato dish; it was a creamy, dreamy, cheesy masterpiece that everyone – from the pickiest eaters to the most adventurous foodies – devoured with gusto. Over the years, I’ve tweaked and perfected my mom’s original recipe, adding a vibrant mix of vegetables to boost the nutritional value and elevate the flavors even further. The result? Cheesy Scalloped Potatoes & Veggies – a dish that’s not only incredibly comforting and satisfying but also packed with goodness. Just last week, I made this for a casual weeknight dinner, and the response was overwhelmingly positive. My kids, who are notorious for their vegetable skepticism, actually asked for seconds! The creamy cheese sauce, the tender potatoes, and the perfectly cooked vegetables create a symphony of textures and tastes that’s simply irresistible. If you’re looking for a crowd-pleasing side dish or a comforting vegetarian main course, look no further. This Cheesy Scalloped Potatoes & Veggies recipe is guaranteed to become a new family staple.

Ingredients

• Potatoes: 3 lbs, Yukon Gold or Russet potatoes are excellent choices. Peeled and thinly sliced to ensure even cooking and a tender texture.
• Onion: 1 medium, finely diced. Adds a subtle savory base note that complements the richness of the cheese sauce.
• Garlic: 2 cloves, minced. Provides a pungent aroma and depth of flavor that enhances the overall taste profile.
• Butter: 1/4 cup (4 tablespoons), unsalted. Used for sautéing the vegetables and creating the roux for the creamy sauce.
• All-Purpose Flour: 1/4 cup. The thickening agent for the cheese sauce, creating a smooth and creamy consistency.
• Milk: 3 cups, whole milk recommended for extra richness, but 2% or skim milk can also be used. Forms the base of the creamy sauce.
• Heavy Cream: 1 cup. Adds luxurious richness and velvety texture to the cheese sauce.
• Vegetable Broth: 1/2 cup. Lends a subtle savory depth to the sauce and helps to thin it to the perfect consistency.
• Cheddar Cheese: 2 cups, shredded sharp cheddar cheese for a bold cheesy flavor. The star of the dish, melting beautifully into a gooey, cheesy blanket.
• Parmesan Cheese: 1/2 cup, grated Parmesan cheese for a salty and nutty flavor. Adds another layer of cheesy complexity and a slightly sharper note.
• Vegetables (Choose your favorites): Approximately 2 cups total, such as broccoli florets, cauliflower florets, sliced carrots, peas, bell peppers (diced), zucchini (sliced), or spinach. Adds color, texture, and nutritional value to the dish. Pre-cooking denser vegetables like broccoli and carrots is recommended.
• Dried Thyme: 1 teaspoon. An earthy herb that complements potatoes and cheese beautifully, adding a warm, aromatic touch.
• Dried Nutmeg: 1/4 teaspoon, freshly grated is even better. A subtle spice that enhances the creamy richness of the sauce and adds a hint of warmth.
• Salt: To taste. Enhances the flavors of all ingredients and balances the richness.
• Black Pepper: Freshly ground, to taste. Adds a subtle spice and depth of flavor.
• Fresh Parsley (optional): Chopped, for garnish. Adds a fresh, vibrant finish and a pop of color.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and ensures easy cleanup.
2. Prepare Potatoes and Vegetables: Peel the potatoes and slice them thinly, about 1/8 inch thick. Using a mandoline or a food processor with a slicing attachment can make this process much faster and ensure even slices. If using denser vegetables like broccoli or carrots, lightly steam or blanch them until slightly tender-crisp. This ensures they cook through in the oven without becoming mushy. Prepare any other chosen vegetables by chopping them into bite-sized pieces.
3. Sauté Aromatics and Vegetables (Optional but Recommended): In a large skillet, melt butter over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using raw vegetables like bell peppers or zucchini, add them to the skillet along with the onions and garlic and sauté for a few minutes until slightly softened. This step adds depth of flavor and pre-cooks some of the vegetables.
4. Make the Cream Sauce: In the same skillet, reduce the heat to medium-low. Sprinkle the flour over the sautéed vegetables (or melted butter if not sautéing vegetables) and cook, stirring constantly, for 1-2 minutes. This creates a roux, which is the base of the creamy sauce. Gradually whisk in the milk and vegetable broth, ensuring there are no lumps. Continue whisking until the sauce thickens slightly and comes to a gentle simmer. This should take about 5-7 minutes.
5. Add Cheese and Seasoning: Remove the skillet from the heat. Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Season the sauce with dried thyme, nutmeg, salt, and black pepper to taste. Adjust seasonings as needed to your preference.
6. Layer Potatoes and Vegetables: In the prepared baking dish, arrange a layer of sliced potatoes on the bottom. Distribute about half of the sautéed vegetables (if using) or raw vegetables over the potatoes. Pour about one-third of the cheese sauce evenly over the potatoes and vegetables. Repeat layers of potatoes, vegetables, and cheese sauce twice more, ending with a final layer of cheese sauce on top. Ensure the potatoes are mostly submerged in the sauce to cook properly and become tender.
7. Bake: Cover the baking dish tightly with aluminum foil. This prevents the top from browning too quickly and helps the potatoes steam and cook through. Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil for the last 15-20 minutes of baking to allow the top to become golden brown and bubbly.
8. Broil for Extra Browning (Optional): For an extra golden brown and crispy top, broil for the last 2-3 minutes, keeping a close watch to prevent burning.
9. Rest and Serve: Let the Cheesy Scalloped Potatoes & Veggies rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 8 servings. A generous portion size, perfect for family meals or gatherings.
• Calories per serving: Approximately 450-550 calories. A satisfying and moderately calorie-dense dish, primarily due to the cheese and cream.
• Fat: Approximately 25-35 grams per serving. Includes saturated and unsaturated fats from cheese, butter, and cream, contributing to the rich flavor and texture.
• Carbohydrates: Approximately 40-50 grams per serving. Primarily from potatoes and flour in the sauce, providing energy and contributing to the dish’s heartiness.
• Protein: Approximately 15-20 grams per serving. From cheese and milk, essential for muscle building and satiety.

Disclaimer: Nutritional values are estimates and may vary. For precise nutritional information, use a nutrition calculator with specific ingredient brands.

Preparation Time

• Prep Time: 30-40 minutes. Includes peeling and slicing potatoes, chopping vegetables, sautéing aromatics and vegetables (optional), and making the cheese sauce. Efficient knife skills and organization can help reduce prep time.
• Cook Time: 1 hour 5-1 hour 15 minutes. Baking in the oven until potatoes are tender and the top is golden brown, plus resting time. The baking time may vary slightly depending on oven calibration and potato slice thickness.
• Total Time: Approximately 1 hour 35 minutes – 1 hour 55 minutes. From start to finish, including preparation and cooking, making it a manageable dish for a weekend meal or special occasion.

How to Serve

Cheesy Scalloped Potatoes & Veggies are incredibly versatile and can be served in various ways:

• As a Side Dish:
  • Alongside Roasted Meats: Perfect accompaniment to roasted chicken, beef, pork, or lamb. The creamy potatoes and vegetables complement the savory flavors of roasted meats beautifully.
  • With Grilled Fish or Seafood: Adds a comforting and satisfying element to lighter grilled fish like salmon or cod.
  • Vegetarian Main Course Accompaniment: Serves as a hearty and flavorful side for vegetarian mains like lentil loaf or stuffed bell peppers.
• As a Vegetarian Main Course:
  • Paired with a Salad: Balance the richness of the scalloped potatoes with a fresh and crisp green salad or a vibrant tomato and cucumber salad.
  • With Crusty Bread: Serve with a side of crusty bread for soaking up the delicious cheese sauce.
  • Add a Protein Boost: For a more substantial vegetarian meal, consider adding cooked lentils, chickpeas, or white beans to the vegetable mixture.
• Garnishes:
  • Fresh Parsley: Adds a bright, fresh flavor and a pop of color.
  • Chives: Offers a mild oniony flavor and visual appeal.
  • Breadcrumbs: Sprinkle toasted breadcrumbs on top for added texture and crunch.
  • Paprika: A light dusting of paprika adds a subtle smoky flavor and visual interest.

Additional Tips for Perfect Cheesy Scalloped Potatoes & Veggies

1. Potato Choice Matters: Yukon Gold potatoes are excellent for scalloped potatoes because they are waxy and hold their shape well while becoming incredibly creamy. Russet potatoes, being starchier, will also work but might become slightly softer. Avoid using red potatoes as they tend to stay firmer.
2. Slice Potatoes Evenly: Uniformly sliced potatoes are crucial for even cooking. Aim for slices about 1/8 inch thick. A mandoline or food processor with a slicing attachment can be a lifesaver for this task.
3. Don’t Overcook the Vegetables: If using denser vegetables like broccoli or carrots, blanch or steam them lightly beforehand. This ensures they are tender-crisp and not mushy in the final dish. Softer vegetables like zucchini and bell peppers can be sautéed briefly or added raw.
4. Season Generously: Don’t be shy with salt and pepper! Season each layer of potatoes and vegetables lightly, and taste the cheese sauce before layering to ensure it’s well-seasoned. Cheese and potatoes can absorb a lot of salt.
5. Use Quality Cheese: Sharp cheddar and Parmesan are classic choices for scalloped potatoes, providing a robust and flavorful cheese sauce. Feel free to experiment with other cheeses like Gruyere, Monterey Jack, or Fontina for different flavor profiles.
6. Make it Ahead of Time: You can assemble the Cheesy Scalloped Potatoes & Veggies up to a day ahead of time. Cover and refrigerate the unbaked dish. Add about 15-20 minutes to the baking time when cooking from cold.
7. Customize Your Vegetables: This recipe is incredibly adaptable to your favorite vegetables or what you have on hand. Consider adding mushrooms, asparagus, spinach, kale, or sweet potatoes. Get creative and experiment with different combinations.
8. Prevent Sauce from Being Too Thin or Thick: If your cheese sauce is too thin, simmer it for a few more minutes to allow it to thicken. If it’s too thick, whisk in a little more milk or vegetable broth until it reaches the desired consistency. The sauce should be thick enough to coat a spoon but still pourable.

FAQ: Cheesy Scalloped Potatoes & Veggies

1. Can I make this recipe dairy-free or vegan?
   • Yes, you can! To make it dairy-free, use plant-based butter, unsweetened plant-based milk (like oat or almond milk), and vegan cream cheese or cashew cream for richness. Substitute the cheddar and Parmesan cheese with your favorite vegan shredded cheese alternatives.
2. Can I use different types of cheese?
   • Absolutely! Feel free to experiment with other cheese varieties. Gruyere, Monterey Jack, Fontina, or a blend of cheeses would all work wonderfully. Consider the flavor profile of the cheese and choose ones that melt well.
3. Can I add meat to this recipe?
   • Yes, you can easily add cooked meat. Cooked ham, bacon, or crumbled sausage would be delicious additions. Layer the cooked meat with the potatoes and vegetables.
4. How do I store leftovers?
   • Store leftover Cheesy Scalloped Potatoes & Veggies in an airtight container in the refrigerator for up to 3-4 days.
5. How do I reheat leftovers?
   • Reheat leftovers in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also reheat individual portions in the microwave, but the texture might be slightly softer.
6. Can I freeze Cheesy Scalloped Potatoes & Veggies?
   • While you can freeze scalloped potatoes, the texture may change slightly upon thawing and reheating, becoming a bit grainier due to the dairy content. If freezing, allow the dish to cool completely, then wrap it tightly in freezer-safe wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.
7. My potatoes are still hard after baking for the recommended time. What should I do?
   • If your potatoes are still firm, cover the baking dish again with foil and continue baking for another 15-20 minutes, or until tender. Oven temperatures can vary, and potato slice thickness can also affect cooking time.
8. Can I make this recipe without heavy cream?
   • Yes, you can substitute heavy cream with more whole milk or half-and-half. The sauce will be slightly less rich but still delicious. For a richer flavor without heavy cream, you can also add a tablespoon or two of cream cheese or mascarpone cheese to the sauce.

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