Scalloped Potatoes
Scalloped Potatoes
Prep Time
20 minutes
Serves
8
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Full Product Description
This bold, flavor-packed dish is a spicy, savory showstopper that's perfect for weekend dinners, potlucks, or any time you want to turn up the heat. With layers of seasoned potatoes, sautéed veggies, and a crunchy Parmesan topping, it’s both comforting and exciting in every bite.
Ingredients
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Ingredients:
- 1 large onion, thinly sliced (about 2 cups)
- 6 tbsp Pasolivo California Red Jalapeno Olive Oil , divided use
- 1 large jalapeno, thinly sliced (about 1/2 cup), or more if you want more heat
- 1 large garlic clove, minced
- 1 1/2 tsp Pasolivo Kosher Flake Sea Salt , divided use
- 1 tbsp + 2 tsp Pasolivo Spicy Italian Blend , divided use
- 2/3 cup vegetable broth, divided use
- 2 lbs Yukon Gold potatoes, cut in half lengthwise, then slice 1/8 inch thick and pat dry with paper towel
- 6 tbsp grated Parmesan cheese
- 4 tbsp Pasolivo Italian Nut Crumbs
Preparation
- Preheat oven to 375 degrees. Oil a 9x13 baking dish. Warm 3 tbsp Pasolivo California Red Jalapeno Olive Oil in a large skillet, over medium heat. Add onion and 1 tsp Pasolivo Kosher Flake Sea Salt and saute for 3 minutes. Add jalapeno and saute 4 minutes, then add garlic and 1 tbsp Pasolivo Spicy Italian Blend and saute 1 minute. Add 1/3 cup vegetable broth and cook 1 minute. Set aside. In a large bowl, mix potatoes with 3 tbsp Pasolivo California Red Jalapeno Olive Oil , 1/2 tsp Pasolivo Kosher Flake Sea Salt , and 2 tsp Pasolivo Spicy Italian Blend . Mix well. Add sauteed vegetables to potatoes and mix well. Pour into prepared pan, then pour 1/3 cup vegetable broth over the top. Cover with foil tightly and bake for 1 hour. Mix grated parmesan cheese and Pasolivo Italian Nut Crumbs , then spread evely over potatoes (after baking for 1 hour). Bake an additional 30 minutes, until potatoes are cooked and topping is browned.
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