Scalloped Parsley Potatoes (Vegetable)
Creamy scalloped parsley potatoes feature tender potatoes in a rich, flavorful sauce with fresh parsley, perfect as a comforting side for family dinners or special gatherings.
Ingredients
Instructions
- Peel the potatoes and cut into wedges or slices.
- Cook the potatoes in a little water for about 10 minutes, ensuring they do not become mushy.
- In a saucepan, combine melted butter, milk, and flour.
- Whisk together and bring to a boil, stirring constantly.
- Cook the mixture for about 5 minutes.
- Add salt, pepper, chopped parsley, and the cooked potatoes to the sauce.
- Heat slowly until all ingredients are well combined and heated through.
- Season to taste and sprinkle with extra parsley when serving.
Tips & Substitutions
For a creamier sauce, consider adding a bit of grated cheese to the mixture. If you prefer, substitute half and half for the milk for extra richness. Fresh parsley is best, but dried can be used in a pinch—just reduce the amount to about 1 tablespoon. Make sure not to overcook the potatoes, as they should retain some firmness for better texture in the final dish.
Serving Suggestions
These scalloped parsley potatoes make a delightful side dish for roasted meats or grilled vegetables, complementing any meal. They pair beautifully with American recipes like grilled chicken or steak. For a complete vegetarian meal, serve them alongside a fresh salad or baked tofu. Garnish with extra parsley and a sprinkle of paprika for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped potatoes in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Parsley Potatoes (Vegetable) contains roughly 735 calories, with 16g protein, 118g carbohydrates, and 22g fat. It is an excellent source of potassium (49% of the Daily Value), iron (46% of the Daily Value), and vitamin C (41% of the Daily Value). Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use different varieties of potatoes such as Yukon Gold or red potatoes. Each type will bring its own flavor and texture to the dish. Just ensure they are uniform in size for even cooking.
How can I make this dish gluten-free?
To make scalloped parsley potatoes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will help thicken the sauce without the gluten.
Can I prepare this dish ahead of time?
Yes, you can prepare the scalloped potatoes a day ahead. Assemble the dish but do not bake it. Cover it tightly in the refrigerator, and when ready to serve, bake it as directed, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).