Spring Pea & Mint Scalloped Potatoes
Creamy potatoes layered with fresh peas and mint, baked to golden perfection with a light, herbaceous sauce. This american-inspired vegetarian (vegetarian) ready in about 80 minutes pairs thinly sliced russet potatoes, milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, thinly sliced russet potatoes
- 1.5 cups milk
- 1/2 cup heavy cream
- 3 tbsp chopped fresh mint
- 1 cup fresh peas
- 1 clove, minced garlic
- 1/2 cup grated cheddar cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish and arrange 1.5 lbs thinly sliced russet potatoes in a single layer.
- Step 2: In a small saucepan, melt 2 tbsp butter over medium heat; add 1 minced garlic clove and cook for 1 minute until fragrant.
- Step 3: Stir in 1.5 cups milk, 1/2 cup heavy cream, 3 tbsp chopped mint, 1/2 tsp salt, and 1/4 tsp black pepper; simmer for 5 minutes until slightly thickened.
- Step 4: Pour sauce over potatoes, then sprinkle with 1 cup fresh peas and 1/2 cup grated cheddar cheese.
- Step 5: Cover with foil and bake for 40 minutes, then remove foil and bake uncovered for 15-20 minutes until golden and potatoes are tender when pierced.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Pea & Mint Scalloped Potatoes take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Pea & Mint Scalloped Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced russet potatoes from drying out.
Can I substitute ingredients in Spring Pea & Mint Scalloped Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Pea & Mint Scalloped Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spring Pea & Mint Scalloped Potatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Love how the American come through in every bite.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
