Scalloped Potatoes Florentine


As a timeless meal or side dish, scalloped potatoes are incredibly diverse and can easily be made just to your liking. Whether it be cheddar, ham and tomatoes or bacon and feta layered in between sliced russets is entirely up to you. This go around I used spinach, mushrooms, Parmesan cheese and an easy to make yourself sauce to pour over top before baking. So warm and delicious. Prep time 15 minutes or less. Serves six. 


  • 8 russet potatoes, washed and sliced thin
  • 4 large handfuls of fresh spinach leaves
  • 1 16 oz. container of whole fresh mushrooms, sliced
  • 1 cup Parmesan cheese
  • 3 tbsp flour
  • 3 tbsp butter
  • 1/2 cup half and half 
  • 1 cup of chicken stock (sub vegetable stock for vegetarians)
  • 2 tbsp garlic, granulated or minced
  • salt and pepper



  1. Preheat oven to 400 degrees
  2. In a 9 x 13 baking dish spray with a 100% canola oil spray and layer sliced potatoes
  3. Sprinkle potatoes with all of the spinach leaves and sliced mushrooms, set aside
  4. In a medium sauce pan melt butter and then whisk in flour to make a paste
  5. Add in half and half and chicken stock, whisk well
  6. Sprinkle salt, pepper and garlic into sauce before removing from heat
  7. Pour sauce over potatoes and vegetables and then top with the Parmesan cheese
  8. Cover baking dish tightly with foil
  9. Bake for 40 minutes leaving foil on
  10. Serve hot as a side dish or main entree


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