Best 11 Scalloped Potatoes With Roasted Tomatoes Recipes

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Scalloped potatoes with roasted tomatoes is a comforting, elegant dish that's perfect for a weeknight dinner or special occasion. With its layers of thinly sliced potatoes, creamy sauce and juicy, caramelized tomatoes, this classic dish is sure to impress. The combination of flavors and textures makes it a meal that will be enjoyed by the whole family. Whether you choose to use fresh or canned tomatoes, this recipe is easy to make and can be tailored to your personal preferences. With its simple ingredients and minimal preparation time, this dish is sure to become a favorite in your home.

Here are our top 11 tried and tested recipes!

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS



Scalloped Potatoes With Tomatoes and Bell Peppers image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
2 bay leaves
1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
1 onion, halved and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for the baking dish
3 teaspoons herbes de Provence
1 1/4 cups breadcrumbs (preferably fresh)

Steps:

  • Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
  • Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
  • Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
  • Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SCALLOPED POTATOES WITH ROASTED TOMATOES



Scalloped Potatoes with Roasted Tomatoes image

Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4 cups boiling water
1 1/3 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme leaves
2 tablespoons butter
4 cups cherry tomatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
  • Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
  • Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
  • Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
  • Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g

TOMATO SCALLOPED POTATOES



Tomato Scalloped Potatoes image

Make and share this Tomato Scalloped Potatoes recipe from Food.com.

Provided by RepoGuysWife

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

14 1/2 ounces canned diced tomatoes (undrained)
1 lb red potatoes (thinly sliced)
1 medium onion (chopped)
1/2 cup whipping cream
1 cup shredded swiss cheese
3 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F
  • Drain tomatoes, reserving liquid.
  • Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
  • Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
  • Bake 20 minutes or until hot and bubbly.
  • Sprinkle with chopped parsley, if desired.

SCALLOPED TOMATOES



Scalloped Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
  • Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
  • Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC



Roasted Potatoes with Tomatoes, Basil, and Garlic image

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Provided by MYAGIKUN

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  • Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

ROASTED GARLIC SCALLOPED POTATOES



Roasted Garlic Scalloped Potatoes image

These potatoes are easy and delicious. Garlicky and cheesy.

Provided by VICKI L

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 (19 ounce) can creamy potato with roasted garlic soup
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
  • Bake in preheated oven for 70 minutes.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 45.6 g, Cholesterol 58.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 11.6 g, Sodium 875.8 mg, Sugar 3.8 g

BAKED SCALLOPED POTATOES



Baked Scalloped Potatoes image

After our two children became adults and left home, I continued to cook meals as usual. Soon we became tired of having to eat the same leftovers several days in a row, so I sat down and came up with this pared-down recipe, which quickly became one of our favorites. -Marilyn MacIntyre, Rome, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 8

4-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 teaspoon salt
Dash pepper
2 medium baking potatoes, peeled and thinly sliced
1/2 cup thinly sliced onion
1/2 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.

Nutrition Facts :

JACOB'S SKILLET-ROASTED FINGERLING POTATOES



Jacob's Skillet-Roasted Fingerling Potatoes image

Fingerling potatoes are roasted in a skillet and then drizzled with a savory melted butter and herb blend for a delicious, easy side dish.

Provided by Jacob Welshans

Categories     Roasted Potatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 ½ pounds fingerling potatoes
1 ½ tablespoons olive oil
3 teaspoons garlic powder, divided
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
⅓ cup butter, melted
1 ½ tablespoons chopped fresh thyme
1 ½ tablespoons chopped fresh sage

Steps:

  • Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
  • Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 32.2 g, Cholesterol 40.3 mg, Fat 20.5 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 849 mg

SUN-DRIED TOMATO SCALLOPED POTATOES



Sun-Dried Tomato Scalloped Potatoes image

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

Steps:

  • Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

SCALLOPED POTATOES



Scalloped Potatoes image

A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.

Provided by pkhemmerich

Categories     Potato

Time 1h5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

4 medium russet potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup provolone cheese
1/2 cup parmesan cheese
1 cup cheddar cheese (the sharper the better)
1/2 cup muenster cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 pint heavy cream (or half and half if you're on a diet)

Steps:

  • 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
  • 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
  • 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
  • 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
  • 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
  • 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
  • 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
  • 7) Top the potatoes with the 1/3c. of cheese mixture.
  • 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
  • 9) Let them cool before serving.
  • Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.

Tips:

  • To achieve perfectly tender potatoes, slice them thinly and evenly. This will ensure that they cook evenly throughout.
  • Use a variety of cheeses to create a rich and flavorful scalloped potato dish. A combination of sharp cheddar, Gruyère, and Parmesan is a classic choice, but you can also experiment with other favorites like mozzarella, fontina, or goat cheese.
  • Don't be afraid to add other vegetables to your scalloped potatoes. Roasted tomatoes are a great addition, but you can also try sautéed mushrooms, zucchini, or bell peppers.
  • For a crispy topping, sprinkle some bread crumbs or crushed crackers on top of the scalloped potatoes before baking.
  • Be patient! Scalloped potatoes take time to bake, so don't rush the process. The slower they cook, the more tender and flavorful they will be.

Conclusion:

Scalloped potatoes with roasted tomatoes is a classic comfort food dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its creamy, cheesy texture and roasted tomato flavor, this dish is sure to be a hit with everyone at your table. So next time you're looking for a delicious and satisfying side dish, give scalloped potatoes with roasted tomatoes a try. You won't be disappointed!

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