Cauliflower Au Gratin is a yummy side dish you’ll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it’s delicious!

One of the “hobbies” I truly enjoy is looking through old cookbooks or cooking magazines for inspiration. I LOVE the thrill of the hunt for great recipes! The recipe I’m sharing today for cauliflower au gratin came from a cookbook I’ve had for years and years. This cookbook highlights traditional foods popular in different regions of the United States.

Cauliflower Au Gratin (which means “cauliflower and cheese”) is one of the recipes from this cookbook. It’s a wonderful tasting recipe for tender cauliflower baked in a super creamy (and simple to prepare) cheddar cheese sauce. The entire recipe itself is really quite easy to make. I slightly changed the original recipe from the cookbook just a smidge, and truly think you’re gonna love it! Here’s how to make hot, creamy, cheesy and delicious cauliflower au gratin:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cauliflower Florets

The first thing you will need to do is prepare the cauliflower florets. You can remove the florets from the cauliflower any way you prefer. This is how I like to get them. Remove a large head of cauliflower from the bag, and remove the leaves and stems from the bottom. Once the leaves and stalk stems have been pulled or cut off, take a knife and carefully cut the core out from the middle underside of the cauliflower.

Once the core has been removed, remove the florets by cutting them out with a knife. Try to cut the florets into bite-sized pieces. You may have to slice them in half or thirds to do so, because some of those florets can be ginormous!

Cook The Cauliflower Florets Until Tender But Firm

Bring a large saucepan of salted water to a boil on medium-high heat. Add the cauliflower florets to the pan, making sure they are covered with water. Cook the cauliflower for 7-8 minutes, or until  just barely tender, but firm. Drain well, and set the cauliflower aside.

Make The Cheese Sauce

I like to make the cheese sauce while the cauliflower is cooking, to save time. Making the thick and creamy cheese sauce is very easy. Begin by melting the butter in a medium saucepan. Whisk in the flour until fully combined. Cook the flour mixture on low heat, continuing to whisk, until it begins bubbling. This mixture will act as the thickening for the creamy cheese sauce, so make sure all lumps of flour are gone.

Slowly pour the milk into the thickened flour mixture, stirring or whisking the milk in as you pour. Once all the milk has been added and whisked in, bring the mixture to a boil, stirring constantly as it cooks. Continue cooking and stirring until this sauce has thickened (just a couple minutes at most). Remove the pan from the heat once the sauce has thickened.

Immediately stir in grated sharp cheddar cheese. Continue to stir (off the heat) until all the cheese has melted and been blended in. Once fully combined, grab a spoon and give the sauce a quick taste. Season with salt and pepper, a little at a time, until it suits your personal taste preference.

Almost Ready To Bake!

Grease or spray a 2 quart baking dish. Place the cauliflower florets evenly in the dish. Pour the thickened cheese sauce over the cauliflower, covering all the florets with sauce. Lightly sprinkle the sauce with dried bread crumbs. Now the cauliflower au gratin is ready to bake!

Bake cauliflower au gratin at 350°F. on the middle oven rack for about 23-25 minutes, until the top is very lightly browned. The sauce should be bubbling around the edges of the dish once done. Remove the cauliflower au gratin from the oven and serve immediately.

Time To Enjoy Delicious Cauliflower Au Gratin

Be sure to serve this dish immediately while everything is nice and hot. I hope you find that the tender, baked cauliflower florets and creamy cheese sauce make a great tasting combination! This recipe will make about 6 servings. Any leftovers (cooled to room temp.) can be stored for 3-4 days in the refrigerator, if covered well. You can easily reheat them in a microwave, if desired

Thanks for stopping by my blog today. I appreciate your time, and sincerely hope you will have the opportunity to make this delicious cauliflower side dish for those you love. Have a great day, and please come back soon for another visit.

Looking For More VEGETABLE Recipes?

You can find all of my veggie recipes in the Recipe Index, which is located at the top of the page. I have many recipes using a variety of vegetables I think you’ll enjoy, including:

• P.F. Chang’s Spicy Green Beans (copycat)
• Candied Sweet Potatoes
• Loaded Grilled Cauliflower
• Easy Creamed Spinach

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: The cookbook “Best of America – Traditional Regional Recipes”, page 238, published 1994 by Anness Publishing, Ltd.

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Cauliflower Au Gratin

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Cauliflower Au Gratin is a yummy side dish you'll love! Featuring fresh cauliflower florets baked in a creamy cheese sauce, it's delicious!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cauliflower au gratin

Servings: 6

Calories Per Serving: 208 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2½ pound cauliflower head , cut into bite-sized florets
• 3 Tablespoons butter
• 3 Tablespoons all purpose flour
• 2 cups milk
• ¾ cup sharp cheddar cheese (grated)
• salt and pepper, to taste
• 1 Tablespoon dried bread crumbs

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Lightly grease (or spray) a 2 quart baking dish. Set aside.

2. Bring a large saucepan of salted water to a boil on medium-high heat. Add cauliflower florets to pan, making sure they're covered with water. Cook 7-8 minutes, or until just barely tender, but firm. Drain well; place cauliflower evenly in prepared baking dish; set aside.

3. Make cheese sauce while cauliflower is cooking, to save time. Melt butter in medium saucepan. Whisk in flour until combined. Cook flour mixture on low heat, continuing to whisk to remove lumps, until it begins bubbling. Slowly pour milk into thickened flour mixture, stirring or whisking sauce as you pour. Bring to a boil, stirring constantly. Continue cooking and stirring until sauce thickens (1-2 minutes). Remove pan from heat. Immediately stir in cheese. Continue to stir (off heat) until cheese has melted. Give sauce a quick taste, then season with salt and pepper (a little at a time), until it suits your personal preference. Pour cheese sauce over the cauliflower, covering all florets with sauce. Lightly sprinkle sauce with dried bread crumbs.

4. Bake at 350°F. (on middle rack) for approx. 23-25 minutes, until the top is lightly browned. Sauce should be bubbling around edges of dish once done. Remove cauliflower au gratin from oven; serve immediately. Enjoy! Store leftovers, covered in fridge for up to 3-4 days (microwave to reheat).

Nutrition Facts

Cauliflower Au Gratin

Amount Per Serving (1 (1/6 of total))

Calories 208 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 34mg11%

Sodium 241mg10%

Potassium 706mg20%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 8g9%

Protein 10g20%

Vitamin A 471IU9%

Vitamin C 91mg110%

Calcium 247mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.

If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.

I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?

These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing To Slice The Potatoes

Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!

 Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.

Slicing The Potatoes

Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.

Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.

Roasting The Potatoes

Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.

Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.

Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.

Time To Eat Roasted Hasselback Potatoes!

Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!

If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!

Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes you might enjoy, including:

• Chili & Cheese Stuffed Spud
• Potato Salad
• Mashed Potato Loaded Fritters
• Au Gratin Potatoes
• Smashed Potatoes with Mushrooms and Shallots

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.

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Roasted Hasselback Potatoes

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

 

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Category: Side Dish, Vegetable

Cuisine: All Cuisines

Keyword: roasted hasselback potatoes

Servings: 2

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 medium Russet potatoes
• 2 Tablespoons butter , divided
• salt (to taste)
• 1 Tablespoon dry bread crumbs
• 2 Tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh parsley

US Customary - Metric

Instructions

1. Preheat oven to 425°F before beginning. Grease or spray a baking dish.

2. Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,

3. Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.

4. Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.

5. To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.

Nutrition Facts

Roasted Hasselback Potatoes

Amount Per Serving (1 potato)

Calories 310 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 35mg12%

Sodium 224mg10%

Potassium 908mg26%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 2g2%

Protein 7g14%

Vitamin A 399IU8%

Vitamin C 12mg15%

Calcium 96mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You’re gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. They’re easy to make, and baked to perfection.

Anyone out there love potatoes? We sure do! Whether they’re mashed, baked, grilled or fried, we love the humble potato. Today I want to share with you a wonderful way to season and bake potato wedges. I found the recipe online several years ago, and they’re delicious! These potatoes will compliment a variety of meat dishes, so they’re a wonderful choice for a simple, flavorful side dish.

The recipe is for Parmesan garlic potato wedges (using russet potatoes), and they are so EASY to prepare. This recipe will make enough for about 4-6 servings. The potato wedges are well-seasoned, and then they’re baked until soft and tender, and let me tell you… they taste GREAT! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes For Baking

The first thing you need to do is preheat your oven to 375°F, and grease or spray a 9″x13″ baking sheet (set aside). Okay… now let’s get these potatoes ready for baking! Scrub the outside of the potatoes clean, but leave the peel on. Cut each potato in half lengthwise, then cut each half into 3 wedges. Try to keep the wedges about the same thickness in size, so they will all cook consistently in the same amount of time.

Place the potato wedges in a large bowl, and drizzle with olive oil. Toss them to coat with oil, then add grated Parmesan cheese, and toss again to coat the potatoes with cheese.

Make The Seasoning Mix

Measure garlic powder, Italian seasoning and salt into a small bowl, then stir to combine. NOTE: If you want to make your own Italian seasoning, here is how I make mine. Sprinkle the seasoning mix over the potato wedges, tossing again to cover the potatoes with the spices.

Time To Bake The Parmesan Garlic Potato Wedges

Hooray- now it’s time to bake these tasty spuds! Remember that greased baking sheet you set aside earlier? Yep… grab it, and place the seasoned potato wedges (peel side down) on it, in a single layer.

Bake the potatoes at 375°F. for between 25-35 minutes. Check for doneness at the 25 minute mark. They are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color.

Time To Eat!

Once they have finished baking, they are ready to eat. Place the Parmesan Garlic Potato Wedges on a serving platter, and sprinkle them with chopped parsley or cilantro. You can also serve them with a dipping sauce if you want, but that is completely optional. We like them just the way they are, to be honest!

The potato wedges are so delicious… the Parmesan cheese and other spices give each bite incredible flavor! I’m confident you’ll enjoy this easy side dish that pairs especially well with chicken, beef or pork. YUM!

Thank you for visiting my blog, and appreciate the time you took to do so. I really hope you will have the opportunity to make these delicious potato wedges for yourself or those you love. Have a great day, and I trust you will come back soon for more recipes.

Looking For More POTATO Recipes?

You can find all of the recipes from my blog in the Recipe Index, which is located at the top of the page. I have several recipes featuring potatoes, including:

• Chili and Cheese Stuffed Spud
• Rissole Potatoes with Feta
• Crispy Homemade French Fries
• Scalloped Potatoes For Two

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Tiffany, at http://www.lecremedelacrumb.com/baked-garlic-parmesan-potato-wedges/

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Parmesan Garlic Potato Wedges

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Category: Appetizer, Side Dish, Vegetable Dish

Cuisine: American

Keyword: Parmesan garlic potato wedges

Servings: 6 (4 wedges per serving)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 medium russet potatoes
• 4 Tablespoons olive oil
• ½ cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 2 teaspoons garlic powder
• OPTIONAL: chopped parsley or cilantro for garnish

US Customary - Metric

Instructions

1. Preheat oven to 375°F, and grease/spray a 9"x13" baking sheet (set aside).

2. Scrub outside of potatoes clean, but leave the peel ON. Slice each potato in half lengthwise, then cut each half into 3 long wedges. Try to keep wedges about the same thickness, so they cook consistently.

3. Place potatoes in a large bowl. Drizzle with olive oil, and toss to coat them with oil. Add grated Parmesan cheese, and toss again. Measure garlic powder, Italian seasoning and salt into a small bowl; stir to combine. Sprinkle seasoning mix over potato wedges, tossing to cover potatoes with spices.

4. Place potato wedges (peel side down) in a single layer on prepared baking sheet. Bake at 375°F. for 25-35 minutes. Check for doneness at 25 minute mark (cause oven temps can vary). Potatoes are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color. When done, remove from oven, and garnish with chopped parsley or cilantro, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Suggestions for optional dipping sauces are ranch or bleu cheese dressing, if desired.

Nutrition Facts

Parmesan Garlic Potato Wedges

Amount Per Serving (1 (4 wedges))

Calories 236 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 7mg2%

Sodium 911mg40%

Potassium 623mg18%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 85IU2%

Vitamin C 8mg10%

Calcium 123mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers.

The veggies are then drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. These finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish.

Stir well, to combine all the spices, then set aside until they are needed later.

Prepare The Veggies For Baking

Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices.

Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

Bake The Seasoned Veggies

Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender).

Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

Serve the Roasted Italian Veggie Medley

Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator.

Adding Parmesan cheese adds a nice additional layer of Italian flavor to this simple dish. YUM!

TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try, and I’m pretty confident you will enjoy it, too.

This is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes. The recipe will yield four side servings, but can be EASILY doubled to serve more!

Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon for more family-friendly recipes.

Looking For More VEGGIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few yummy vegetable dishes to choose from, including:

• Broccoli Corn Casserole
• Cauliflower Mushroom Skillet
• Easy Creamed Spinach
• Baked Praline Acorn Squash
• Southwest Veggie Skillet

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Roasted Italian Veggie Medley

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: Roasted Italian Veggie Medley

Servings: 4

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Italian Spice Mix:

• 1½ teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes (optional)

For Rest Of Dish:

• 5 medium carrots , peeled
• 3 cups broccoli florets , approx. 1/2 head broccoli
• ½ large red bell pepper
• 2 Tablespoons extra virgin olive oil
• 3 Tablespoons finely grated Parmesan cheese

US Customary - Metric

Instructions

1. Preheat oven to 400°F.

2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

Nutrition Facts

Roasted Italian Veggie Medley

Amount Per Serving (1 (1/4 of total))

Calories 143 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 425mg18%

Potassium 512mg15%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 6g7%

Protein 4g8%

Vitamin A 13851IU277%

Vitamin C 92mg112%

Calcium 111mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

Assembling The Scalloped Potatoes For Two

Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

Bake The Scalloped Potatoes For Two

Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

Time To Eat!

You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, including:

• Rissole Potatoes with Feta
• Chili and Cheese Stuffed Spud
• Oven Roasted Herb Potatoes
• Country Skillet Potatoes
• Smashed Potatoes with Mushrooms and Shallots

Interested In More Recipes?

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Original recipe source: The 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

5 from 1 vote

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Scalloped Potatoes For Two

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Category: Side Dish, Vegetable

Cuisine: American

Keyword: scalloped potatoes for two

Servings: 2

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter
• 2 cloves garlic , minced
• 1 Tablespoon all purpose flour
• 1 cup low-fat milk
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 medium Yukon or butterball potatoes , peeled
• 2 Tablespoon grated Parmesan cheese
• fresh parsley (optional, for garnish) , chopped

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).

2. Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.

3. Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.

4. Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.

5. Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

Recipe Notes

NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

Nutrition Facts

Scalloped Potatoes For Two

Amount Per Serving (1 g)

Calories 346 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 1361mg59%

Potassium 1239mg35%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 8g9%

Protein 12g24%

Vitamin A 339IU7%

Vitamin C 51mg62%

Calcium 233mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!