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Scalloped Potatoes with Roasted Tomatoes

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Betty Crocker Kitchens
Updated Oct 20, 2023
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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.

Scalloped Potatoes with Roasted Tomatoes

  • Prep Time 15 min
  • Total 60 min
  • Servings 8
  • Ingredients 11
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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

  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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