This post brought to you by Swanson®. All opinions and text are 100% mine.
If you need a side dish to bring to a holiday party or potluck, please, bring this one! I’m still salivating over the deliciousness of these Tuscan Scalloped Potatoes! They would go perfect alongside a holiday ham or turkey. They are even good on a plate next to some barbecue chicken! Really… just make an excuse to make these!
This isn’t your regular old potato casserole – it’s got class! Thinly sliced potatoes covered in a savory Tuscan seasoned sauce, topped with Parmesan and Mozzarella cheeses, then baked and browned to perfection! You will be amazed with how flavorful this side dish is! Want to make it a main dish? Add diced ham!
My favorite part about this dish is the thinly sliced potatoes. I love the texture it gives to the potatoes when you eat them, and I get to pull out my mandolin slicer, a kitchen tool I wish I used more often! If you don’t have a mandolin slicer, then go ahead and dice your potatoes small, but they might take longer to bake. Check doneness with a fork, and cover the dish with foil, if the cheese starts to brown too quickly.
The ingredients are simple, but when combined together, give this dish a wow factor! You sauté butter, onion, and garlic, and add flour to form a roux. Then you make a sauce by adding this Swanson® Tuscan Chicken Flavor Infused Broth and a little milk. Season it with a little extra thyme and rosemary for a robust Italian flavor! The broth alone smells heavenly, so you know your potatoes are going to taste good!
Once the sauce thickens, spread a thin layer in the bottom of a greased 9×13-inch baking dish. Then layer your thinly sliced potatoes.
Spread the remaining sauce evenly over the top. (It’s starting to smell really good at this point!)
Sprinkle with a mix of Parmesan and Mozzarella cheeses. The saltiness of the cheese adds just the right touch to the scalloped potatoes and brings out those other Tuscan flavors.
Bake it all up until the potatoes are tender and the cheese is brown and crisp (I sprinkled some freshly chopped parsley on top for some color) and you are ready to serve these potatoes! Enjoy!
Tuscan Scalloped Potatoes
- 6 to 8 red potatoes thinly sliced using a mandolin (Peeling the potatoes is optional; you may also dice them, if you don't have a mandolin slicer.)
- 4 Tbsp butter
- 1 small onion, finely diced
- 1 tsp garlic, minced (about 2 cloves)
- 3 Tbsp flour
- 1 1/2 cups Swanson® Tuscan Chicken Flavor Infused Broth
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Slice and stack the potatoes in a bowl. Cover with water while preparing the sauce, so the potatoes don't brown.
- In a saucepan, melt the butter and sauté the onion and garlic for several minutes, until the onion is translucent.
- Add the flour to the onion mixture and stir until the butter soaks up the flour. Add the broth, milk, thyme, and rosemary. Stir until mixture boils and thickens.
- Spread a thin layer of sauce on the bottom of a greased 9x13-inch baking dish. Drain water from the potatoes and layer the potato slices over the thin layer of sauce.
- Spread the remaining sauce over the top of the potatoes. Combine both cheeses and sprinkle over the top.
- Bake at 425 degrees Fahrenheit for 30 minutes or until the potatoes are tender and the cheese bubbles and browns. *Optional: Sprinkle with fresh, chopped parsley for added color.
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