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Mediterranean Scalloped Potatoes
5 from 3 votes

Mediterranean Scalloped Potatoes

Mediterranean Scalloped Potatoes with sun-dried tomatoes, olives and roasted bell pepper.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 16 servings
Calories: 248 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 lbs russet potato peeled and thinly sliced
  • 2 coconut milk 15-oz cans, full-fat
  • 1/2 yellow onion finely chopped
  • 5 cloves garlic minced
  • 2 Tbsp all-purpose flour gluten-free
  • 1 tsp salt sea salt
  • 1 cup sun-dried tomatoes drained
  • 1 cup green olives pitted and sliced
  • 1/2 cup bell pepper roasted
  • 3 1/2 cups Monterey jack cheese or cheese of choice, grated

Instructions

    Cup of Yum
  1. Peel the potatoes and slice thinly. Place sliced potatoes in a large pot and cover with water. Soak while you’re preparing the rest of the recipe.
  2. Add the coconut milk and chopped onion and garlic to a large skillet and bring to a full boil. Cook, stirring occasionally until the onion and garlic are very fragrant, about 5 minutes. Whisk in the gluten-free all-purpose flour and sea salt and continue cooking until thick, about 3 minutes. Set aside until ready to use.
  3. Chop the sun-dried tomatoes, olives, and peppers.
  4. Preheat the oven to 375 degrees F and lightly spray or oil a large 13" x 9" casserole dish.
  5. Drain the sliced potatoes. Add ⅓ of the slices to the bottom of the casserole dish (it’s okay if the slices overlap!). Add ⅓ of the sauce and spread over the potato slices. Sprinkle ⅓ of the sun-dried tomatoes, olives, and peppers, followed by ⅓ of the cheese.
  6. Repeat for the remaining ingredients, creating a total of three layers. Note: I save a little more than ⅓ of the sauce and cheese for the top layer to be sure the slices are well-covered in sauce and cheese.
  7. Cover the casserole dish with foil and bake on the center rack of the oven for 50 to 60 minutes, or until the potatoes are cooked through. Remove the foil, and increase the oven heat to 450. Bake 10 to 15 minutes longer, until the cheese has turned golden-brown.
  8. Allow scalloped potatoes to cool at least 10 minutes before serving.

Nutrition Information

Serving 1serving Calories 248kcal (12%) Carbohydrates 23g (8%) Protein 9g (18%) Fat 14g (22%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 248

% Daily Value*

Serving 1serving
Calories 248kcal 12%
Carbohydrates 23g 8%
Protein 9g 18%
Fat 14g 22%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.