Kicked Up Scalloped Potatoes (with Roasted Tomatoes, Peppers, & Onions).
Our family celebrated Easter a week early this year by getting together yesterday. With the traditional ham, I made a kicked up version of scalloped potatoes.
Roasted tomatoes, sweet yellow, orange, and red peppers, and sweet onions….
layered in with creamy, cheesy potatoes
made for an amazing potato casserole!
To add a bit more “zip,” I kicked it up even more by using jalepeno havarti cheese instead of plain gruyere or havarti.
We loved it!
If you are looking for a new way with potatoes to go with your Easter ham or with roast beef or pork or chicken or even by itself for any other special occasion (like Monday night dinner), this scalloped potato recipe is worth the little bit of extra effort.
Hope you’ll give it a try.
Kicked Up Scalloped Potatoes with Roasted Tomatoes, Peppers, & Onions*
- 4 large egg yolks
- 3 cups half & half
- 1 tsp freshly ground nutmeg
- 1 tsp salt
- 1 tsp pepper
- 5 cloves minced garlic
- 4 bay leaves
- 2 lbs. yukon gold potatoes (or your favorite) sliced thinly
- 2 cups jalepeno havarti cheese (or your favorite), grated
- 8 campari tomatoes, sliced 1/2″ thick
- 2 sweet bell peppers (red, yellow, or orange or combination), cut into strips
- 1 large sweet onion, cut in half and sliced 1/2″ thick
- 2 Tbsp. olive oil
- 3 Tsp. herbes de Provence (sweet French herbs and flowery lavender with Italian herbs and fennel that includes: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
Whisk egg yolks and 1 cup half and half in small bowl. Set aside. In large pot, combine 1 1/2 cups half and half, nutmeg, salt, pepper, garlic and bay leaves. Bring to a boil. Reduce heat to medium-low, add the sliced potatoes. Simmer until halfway cooked, about 8 minutes. Remove from heat. Stir in egg-milk mixture and cheese. Cover and keep warm.
Preheat oven to 425 degrees F. Put the sliced tomatoes, peppers and onions on a baking sheet in separate piles. Drizzle with olive oi and sprinkle with salt, pepper and herbes de Provence. Bake 10-15 minutes until tender and charred around edges.
Reduce oven to 375 degrees F. Spray 9×13 baking dish with Pam cooking spray. Sprinkle half the panko bread crumbs in bottom of the baking dish. Spoon half of the potato mixture into the dish. Top with half of the roasted vegetables. Layer the remaining half of potatoes then remaining roasted vegetables.
Bake until potatoes are tender – 50-60 minutes.
Remove from oven and drizzle with remaining 1/2 cup half and half. Sprinkle with remaining panko bread crumbs and 1/2 cup freshly grated Parmesan cheese. Return to oven and bake for an additional 5 minutes or until cheese melts. Let rest for 10-15 minutes before serving.
Cheers & Hugs,
*slightly adapted from Food Network