Mad Apples Scalloped Potatoes

Delight your taste buds with the comforting layers of "Mad Apples Scalloped Potatoes," a unique twist on a classic side dish. This recipe combines tender russet potatoes and savory eggplant—nicknamed "mad apples"—into a rich, cheesy masterpiece. Velvety layers of sharp cheddar and Parmesan cheese sauce are perfectly balanced with the earthiness of sautéed eggplant, fragrant onions, and garlic. Enhanced with fresh thyme and baked to golden, bubbly perfection, this dish is the ultimate blend of creamy and hearty flavors. Perfect for family dinners or potlucks, Mad Apples Scalloped Potatoes is a standout addition to your table. Whether you're seeking a modern comfort food classic or exploring the versatility of eggplant, this recipe is your next must-try.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 medium Eggplant (mad apples)
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 3 cups Whole milk
• 2 cups Sharp cheddar cheese
• 0.5 cups Parmesan cheese
• 1 small Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Peel the potatoes and slice them into thin, even rounds (approximately 1/8-inch thick). Place the slices in a bowl of cold water to prevent oxidation until ready to use.

Step 3

Dice the eggplant into small cubes, about 1/2 inch in size. Sprinkle with a pinch of salt and let sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.

Step 4

Finely dice the onion and mince the garlic.

Step 5

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced eggplant and cook until softened and lightly browned, about 5-7 minutes. Remove and set aside.

Step 6

In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.

Step 7

Sprinkle the flour over the onions and garlic and whisk to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Cook the mixture, stirring frequently, for 5-7 minutes until it thickens slightly.

Step 8

Stir in the sharp cheddar cheese, Parmesan cheese, fresh thyme, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.

Step 9

Drain the potato slices and pat them dry. Layer one-third of the potatoes in the prepared baking dish, followed by a layer of sautéd eggplant. Pour one-third of the cheese sauce over the layers. Repeat this process for two more layers, finishing with cheese sauce on top.

Step 10

Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.

Step 11

Allow the dish to rest for 10 minutes before serving. Enjoy your Mad Apples Scalloped Potatoes warm!

Nutrition Facts

Serving size	2738.2 grams (2738.2g)

Amount per serving	% Daily Value*
Calories	3582

Total Fat 185.40g	238%
Saturated Fat 101.00g	505%
Polyunsaturated Fat 4.90g
Cholesterol 506mg	169%
Sodium 4884mg	212%
Total Carbohydrate 355.90g	129%
Dietary Fiber 32.50g	116%
Total Sugars 65.30g
Protein 138.90g	278%

Vitamin D 331IU	1655%
Calcium 3226mg	248%
Iron 17mg	92%
Potassium 8767mg	187%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 15.2%

Carbs: 39.0%