Scalloped Vegetables

I had a taste for scalloped corn and was all set to make it until I realized I had no corn. Minor detail, right? I needed a side dish to go with my pressure cooked pork roast. My family has a recipe that we’ve used for scalloped corn around the holidays so I pretty much know how to make it by heart so I thought, why not improvise?


I had a bag of frozen mixed veggies (corn, green beans and peas) so why not use that? So this dish is basically made up of a white sauce (made with a roux), mixed veggies, parmesan cheese and bread crumbs. Instead of using the usual butter as the fat in the roux, I decided to crisp up some bacon and use the bacon fat for the roux and then add the bacon back in with the veggies later on. The white sauce is your basic bachemel to which I add some parmesan cheese. There is also cheese mixed in with the bread crumbs. This is a great comfort-food side dish. There is some heavy cream in this recipe but you could lighten it up by using all milk but I had cream in the fridge to use up and it adds a richness to this for sure. The creamy vegetables with the crispy topping might just be the star of the dinner. This recipe could certainly be used with fresh vegetables, just chop them the appropriate size and par-cook them if needed (in the case of tougher vegetables like brussel spouts, fresh carrots or even broccoli if you like things more tender). Or just use it with good old canned or frozen corn! This is very similar to the scalloped corn my family makes for the holidays, with the addition of bacon and parmesan cheese! I also add a hint of nutmeg and a splash of Cholula to the bachemel for extra flavor.


Scalloped Vegetables


  • 2 slices of thick-cut bacon, cut into small lardons
  • 3 tbsp. unbleached, all-purpose flour
  • Pinch of nutmeg
  • Splash of Cholula
  • Kosher salt and ground black pepper
  • 1 cup heavy cream
  • 1 cup milk (2% or whole)
  • 1 cup fresh grated Parmesan cheese, divided
  • 16 oz. frozen mixed vegetables
  • ½ cup seasoned bread crumbs
  • 2 tbsp. of unsalted butter, plus extra for greasing the inside of your baking dish


  • Preheat oven to 350 degrees F
  • Butter the inside of an 8 X 8 casserole dish
  • Crisp up the pieces of bacon in a the bottom of a medium sauce-pan over medium-high heat
  • Remove with a slotted spoon. Leave 3 tbsp. of the bacon fat in the pan
  • Sprinkle 3 tbsp. of flour over the bacon fat and whisk together, cooking over medium heat for about 2-3 minutes


  • Whisk in the heavy cream and milk. Whisk constantly to prevent lumps
  • Bring to a simmer and cook for 2-3 minutes
  • Stir in the parmesan
  • Season with salt, pepper, nutmeg and Cholula to taste


  • Mix in the vegetables and bacon


  • In a small bowl, mix together the bread crumbs and remaining ½ cup parmesan cheese
  • Pour the vegetable mixture into the prepared casserole dish and top evenly with the breadcrumb mixture
  • Dot the top of the breadcrumbs with small pieces of the butter


  • Place on a baking sheet and bake for 30-40 minutes or until bubbly and lightly brown
  • Remove from oven and allow to cool for 5-10 minutes before serving


8 responses to “Scalloped Vegetables

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s