Scalloped Potatoes with Roasted Tomatoes

Prep 15 min
Total 60 min
Servings 8

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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. ...MORE + LESS -

Ingredients

2 boxes Betty Crocker™ creamy 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

Steps

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1

Heat 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.
2

Stir 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).
3

Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
4

Place 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.
5

Sprinkle 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.

Expert Tips

Cherry tomatoes are available all year round, and they’re almost always sweet, which makes them a great tomato to use in the winter when other tomatoes are not as juicy and sweet.
Roasting the tomatoes intensifies their flavour and sweetness.