Scalloped Potatoes with Sun Dried Tomato Pesto
Treat your taste buds to the rich and savory flavors of Scalloped Potatoes with Sun-Dried Tomato Pesto, a show-stopping side dish that marries creamy layers of tender Russet potatoes with the bright, tangy depth of sun-dried tomato pesto. This recipe combines a velvety garlic-infused cream sauce with a decadent blend of Parmesan and mozzarella cheeses, creating a golden, bubbly topping that’s impossible to resist. Perfect for holidays, dinner parties, or an indulgent weeknight treat, this dish is as comforting as it is elegant. Ready in just 20 minutes of prep time and baked to perfection, it’s finished with a fragrant sprinkle of fresh parsley for a hint of freshness. Elevate your potato game with this effortless yet gourmet twist on a classic casserole!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Sun-dried tomato pesto
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Chopped fresh parsley
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the potatoes into 1/8-inch rounds using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent them from browning.
In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the milk and heavy cream, ensuring no lumps form.
Stir in the sun-dried tomato pesto, salt, and black pepper. Cook for 3-4 minutes until the sauce thickens slightly. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel.
In the prepared baking dish, arrange a single layer of potato slices to cover the bottom. Spoon some of the sun-dried tomato sauce over the potatoes, spreading it evenly. Sprinkle with a portion of grated Parmesan and shredded mozzarella.
Repeat the layering process (potatoes, sauce, cheeses) until all ingredients are used, finishing with a layer of cheese on top.
Cover the dish with aluminum foil and bake 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 tender.
Garnish with chopped fresh parsley before serving. Let the dish rest for 5-10 minutes to set before slicing.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 420 mg | 32% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1362 mg | 29% | |
*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.
