Spinach and Parmesan Scalloped Potatoes and Zucchini

Serves 6-8 | Finish in 1 hour 5 minutes

These aren’t just any scalloped potatoes! Try this easy side dish with delicious spinach, Parmesan and zucchini!


3 cups thinly sliced potatoes
1 cup thinly sliced zucchini
1 cup chopped fresh spinach 
3 Tbsp. butter
2 Tbsp. flour
1 ½ cups milk
½ cup Opadipity by Litehouse® Spinach and Parmesan Dip
½ tsp salt
1 Tbsp Litehouse® Instantly Fresh Chives
½ cup shredded Parmesan Cheese


Thinly slice the potatoes and zucchini using a mandolin and chop the fresh spinach. In a saucepan, melt the butter and add the spinach. Sauté for 2 minutes. Mix in the flour. Add milk, Opadipity dip, salt and Litehouse® Instantly Fresh chives and whisk until combined. Cook on low until boiling and the sauce has thickened. Place half of the potatoes and zucchini in a greased 9x13 pan. Top the layer with half of the sauce and sprinkle with ¼ cup Parmesan cheese. Repeat with potatoes and zucchini and top with the remaining sauce. Sprinkle with ¼ cup Parmesan cheese and Instantly Fresh Chives. Bake uncovered at 350 degrees for 45 minutes.

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