Cauliflower Zucchini Scalloped Potatoes

Indulge in the comforting layers of **Cauliflower Zucchini Scalloped Potatoes**, a hearty yet veggie-forward twist on the classic scalloped dish. This recipe combines tender russet potatoes, flavorful zucchini, and blanched cauliflower florets, all smothered in a rich, velvety cheddar-Parmesan cheese sauce infused with garlic, onion, and fresh thyme. Topped with golden, herby breadcrumbs, this baked casserole is the perfect blend of creamy and crunchy. Ready in just under 90 minutes, it’s an elegant side dish or a satisfying vegetarian main course that’s sure to impress. Ideal for family dinners, holiday feasts, or anytime you need a cozy, oven-baked masterpiece!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 3 large russet potatoes
• 2 medium zucchini
• 1 medium head cauliflower
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1.5 cups shredded cheddar cheese
• 0.5 cups Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon fresh thyme
• 1 tablespoon olive oil
• 0.25 cups breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil.

Step 2

Peel the potatoes and slice them into 1/8-inch thick rounds. Slice the zucchini into similar thin rounds. Cut the cauliflower into small florets.

Step 3

Bring a pot of salted water to a boil. Blanch the cauliflower florets for 3-4 minutes until just tender, then transfer to a bowl of ice water to stop cooking. Drain and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Step 5

Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens, about 4-5 minutes.

Step 6

Remove the sauce from heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.

Step 7

Layer one-third of the potato slices in the prepared casserole dish. Sprinkle with a pinch of salt, then add a layer of zucchini slices and cauliflower florets.

Step 8

Pour one-third of the cheese sauce over the layer, spreading it evenly.

Step 9

Repeat the process with the remaining ingredients to create two more layers, finishing with a generous layer of cheese sauce on top.

Step 10

In a small bowl, mix the breadcrumbs with fresh thyme and a drizzle of olive oil. Sprinkle the mixture evenly over the top of the casserole.

Step 11

Cover the casserole with aluminum foil and bake in the preheated oven for 35 minutes.

Step 12

Remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.

Step 13

Allow the casserole to rest for 10 minutes before serving. Garnish with extra thyme if desired and enjoy!

Nutrition Facts

Serving size	(2836.9g)

Amount per serving	% Daily Value*
Calories	3148.4

Total Fat 148.6g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 423.6mg	0%
Sodium 10495.3mg	0%
Total Carbohydrate 342.1g	0%
Dietary Fiber 31.0g	0%
Total Sugars 84.6g
Protein 129.9g	0%

Vitamin D 331.0IU	0%
Calcium 2924.2mg	0%
Iron 17.0mg	0%
Potassium 8546.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 16.1%

Carbs: 42.4%