This confetti scalloped potatoes recipe takes the classic comfort food to new heights with a colorful twist. Layers of creamy, cheesy potatoes are interspersed with a medley of vibrant vegetables, adding an extra pop of flavor and texture. Perfect for a festive dinner or a side dish that will impress, these scalloped potatoes are sure to be a hit. With a preparation time of just 20 minutes, you can have this delicious dish on the table in no time.
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add the minced garlic and diced onions, and sauté until they become translucent and fragrant.
- Add the diced bell peppers to the skillet and sauté for another 2-3 minutes until they soften.
- Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth, followed by the heavy cream. Cook the mixture, stirring constantly, until it thickens and bubbles.
- Add the dried thyme, salt, and black pepper to the sauce, and stir until well combined.
- Remove the skillet from the heat.
- Layer half of the sliced potatoes in a greased baking dish. Spoon half of the sauce over the potatoes, making sure to spread it evenly.
- Repeat the layers with the remaining potatoes and sauce.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for an additional 15-20 minutes, until the cheese is melted and golden brown.
- Let the dish cool for a few minutes before serving. Enjoy!
