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Tuscan Scalloped Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12 servings


  • 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


  1. Slice and stack the potatoes in a bowl. Cover with water while preparing the sauce, so the potatoes don't brown.
  2. In a saucepan, melt the butter and sauté the onion and garlic for several minutes, until the onion is translucent.
  3. 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.
  4. 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.
  5. Spread the remaining sauce over the top of the potatoes. Combine both cheeses and sprinkle over the top.
  6. 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.

Recipe Notes

If dicing the potatoes, check doneness with a fork after 30 minutes. Then cover with foil and continue baking if necessary, until potatoes are done.

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