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.
Scalloped Potatoes with Roasted Tomatoes
- Prep Time 15 min
- Total 60 min
- Servings 8
- Ingredients 11
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2Stir 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).
-
Step3Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
-
Step4Place 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.
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Step5Sprinkle 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
240
Calories
9g
Total Fat
7g
Protein
32g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 790mg
- 33%
- Potassium
- 780mg
- 22%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 5g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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