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Scalloped Potatoes with Roasted Tomatoes
Scalloped Potatoes with Roasted Tomatoes
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Prep Time:
15 minutes
Total Time:
1 hour
Elevate your scalloped potatoes with gooey cheese and sweet, roasted cherry tomatoes for a modern twist on a traditional favorite.
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 pepper
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat the oven to 450°F and position oven racks on the top and bottom thirds. Lightly coat a 13x9-inch (3-quart) glass baking dish and a large rimmed baking pan with cooking spray.
  • Whisk together the sauce mix pouches, boiling water, milk, Parmesan cheese, thyme, and butter in a baking dish. Gently fold in the potatoes from the potato mix boxes.
  • Position the tomatoes in the center of the baking pan, then drizzle them with oil and sprinkle with salt and pepper. Gently toss to ensure the tomatoes are evenly coated before arranging them evenly on the pan.
  • Place the potato dish on the bottom oven rack and the tomato pan on the top. Bake for 30-35 minutes until the potatoes are tender and lightly browned, and the tomatoes are browned.
  • Sprinkle parsley over tomatoes on baking pan, stir gently, then place on top of baked scalloped potatoes. Allow potatoes to rest for 10 minutes before serving.

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