Scalloped Potato And Roasted Pepper Bake
A hearty baked dish featuring tender potatoes, roasted red peppers, and melted Swiss or Gruyere cheese, perfect for comforting family dinners or special gatherings.
Ingredients
- 1 large onion, chopped ⓘ
- 3 Tbsp. butter or margarine ⓘ
- 3 Tbsp. all-purpose flour ⓘ
- 1/4 tsp. salt ⓘ
- 2 c. milk ⓘ
- 1 c. shredded Swiss or Gruyere cheese ⓘ
- 2 Tbsp. snipped parsley ⓘ
- 6 medium potatoes, peeled ⓘ
- 1 jar (7-oz.) roasted red sweet peppers, drained and coarsely chopped ⓘ
- Rosemary or parsley sprigs (optional) ⓘ
Instructions
- Cook the chopped onion in butter in a large saucepan until tender but not browned.
- Stir in flour, salt, and pepper.
- Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat and stir in cheese and parsley until cheese is melted.
- Meanwhile, thinly slice the potatoes.
- Place half of the sliced potatoes in a 2-quart rectangular baking dish.
- Cover with half of the sauce.
- Add all of the chopped roasted red peppers.
- Repeat layers of potatoes and sauce.
- Bake uncovered in a 350°F oven for 1 hour and 15 minutes.
- Uncover and bake for an additional 15 minutes or until potatoes are tender.
- Garnish with rosemary or parsley sprigs, if desired.
Tips & Substitutions
For a creamier texture, consider adding an extra layer of cheese between the potato layers. If you're short on time, you can use pre-sliced potatoes or even frozen hash browns. Fresh herbs like thyme can be a great substitute for parsley. Ensure the sauce is well-seasoned before layering to enhance the overall flavor.
Serving Suggestions
This scalloped potato and roasted pepper bake pairs beautifully with a light salad, such as a Funny Face Salad For Children, or grilled meats for a heartier meal. It also makes an excellent side dish for gatherings. Consider serving it alongside Carrie'S Quiche for a delightful brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions, but this may affect the texture of the potatoes.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potato And Roasted Pepper Bake contains roughly 1503 calories, with 29g protein, 150g carbohydrates, and 87g fat. It is an excellent source of iron (71% of the Daily Value), calcium (61% of the Daily Value), and protein (57% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 cheese in this recipe?
Yes, you can substitute the Swiss or Gruyere cheese with other cheeses like cheddar or mozzarella for a different flavor profile. Keep in mind that this may alter the dish's creaminess and taste, so choose a cheese that melts well.
Can I make this dish ahead of time?
Absolutely! You can prepare the layers in advance, cover the dish, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
How can I make this dish vegetarian?
This recipe is already vegetarian-friendly, but to enhance it, consider adding sautéed mushrooms or spinach between the layers for added flavor and nutrition. You can also use vegetable broth instead of milk for a dairy-free option.
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).