These Tuscan Scalloped Potatoes begin with thinly sliced potatoes smothered in a savory Tuscan-seasoned sauce, finished with Parmesan and Mozzarella, then baked until golden and bubbly.
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If you need a standout side for a holiday dinner, potluck, or weeknight meal, these Tuscan Scalloped Potatoes are an ideal choice. Thinly sliced potatoes are layered in a fragrant Tuscan sauce, topped with a blend of Parmesan and Mozzarella, and baked until tender and lightly browned. They pair beautifully with ham, turkey, or barbecue chicken, and can even be turned into a main dish by adding diced ham.
What makes this dish special is the texture from thinly sliced potatoes. A mandolin makes quick work of uniform slices and creates a delicate, creamy bake. If you don’t have a mandolin, dice the potatoes smaller—just note that diced potatoes may need a bit longer in the oven. Check for doneness with a fork and cover with foil if the cheese begins to brown before the potatoes are tender.
The ingredient list is straightforward, but the flavors combine for impressive results. Start by sautéing butter with onion and garlic, then whisk in flour to form a roux. Add Swanson® Tuscan Chicken Flavor Infused Broth and a splash of milk to build the sauce, and finish with thyme and rosemary for a warm Italian aroma. The broth adds depth and a rich savory base to the dish.
Once the sauce thickens, spread a thin layer in the bottom of a greased 9×13-inch baking dish, drain the potato slices, and arrange them in an even layer. Pour the remaining sauce over the potatoes so every slice gets coated in the savory cream.
Top the potatoes with a generous mix of shredded Parmesan and Mozzarella. The Parmesan brings a salty, nutty note while Mozzarella melts into a creamy, melty topping that browns nicely in the oven.
Bake until the potatoes are tender and the cheese is golden and bubbling. A final sprinkle of freshly chopped parsley adds color and freshness before serving. These scalloped potatoes will come out creamy, flavorful, and irresistible.
Serve warm as a side or hearty main. Leftovers reheat well and make a comforting next-day meal.
Tuscan Scalloped Potatoes
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Ingredients
- 6 to 8 red potatoes, thinly sliced using a mandolin (peeling optional; dice if no mandolin)
- 4 Tbsp butter
- 1 small onion, finely diced
- 1 tsp garlic, minced (about 2 cloves)
- 3 Tbsp all-purpose flour
- 1 ½ cups Swanson® Tuscan Chicken Flavor Infused Broth
- ½ cup milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup shredded Mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
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Slice and stack the potatoes in a bowl, then cover with water to prevent browning while you prepare the sauce.
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In a saucepan, melt the butter and sauté the onion and garlic for several minutes until the onion becomes translucent.
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Stir in the flour and cook briefly so the butter absorbs it. Add the Tuscan broth, milk, thyme, and rosemary, and stir until the mixture comes to a boil and thickens into a sauce.
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Grease a 9×13-inch baking dish and spread a thin layer of sauce on the bottom. Drain the potatoes and arrange the slices in a single layer over the sauce.
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Pour the remaining sauce over the potatoes. Mix the cheeses and sprinkle evenly on top.
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Bake at 425°F for about 30 minutes, or until the potatoes are tender and the cheese is bubbling and browned. Optional: garnish with chopped fresh parsley for color.
Notes
- If you dice the potatoes instead of slicing, check doneness after 30 minutes and cover with foil to prevent over-browning; continue baking until tender.
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This blog post is sponsored by Swanson®