Roasted Scalloped Potatoes With Creamy Sun-Dried Tomato Pesto

Add Creamy Sun-Dried Tomato Pesto to your Roasted Scalloped Potatoes recipe!
Staff Writer
scalloped potatoes

Matt Armendariz  

Fabio says, “I always find classic scalloped potatoes a bit boring and monotone, so I added sun-dried tomato pesto, which is not only tastier but makes the potatoes an even better pairing with lots of dishes.”

From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved. Used with Permission. Page 172 -173.

6
Servings
1959
Calories Per Serving
Deliver Ingredients

Ingredients

For the sun-dried tomato pesto:

  • 2  Cups  sun-dried tomatoes
  • 1  Cup  grated Pecorino-Romano cheese
  • 1/2  Cup  pine nuts
  • 2  Tablespoons  extra-virgin olive oil
  • 1/2  Cup  fresh basil leaves
  • 1/4  Cup  flat-leaf parsley
  • 1/4  Cup  baby spinach
  • garlic cloves, smashed and peeled
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the scalloped potatoes:

  • 3  Pounds  baking potatoes
  • 1  Cup  sun-dried tomato pesto
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2  Cups  shredded fontina cheese
  • 3  Tablespoons  fresh chopped flat-leaf parsley
  • 1  Cup  heavy cream

Directions

For the sun-dried tomato pesto:

In a food processor, blitz the tomatoes, grated cheese, pine nuts, olive oil, basil, parsley, spinach, garlic, and salt and pepper to taste until a paste forms. If needed, add a touch of water or oil to thin out to your liking. 

For the scalloped potatoes:

Preheat the oven to 350 degrees F.

Position a rack in the center of the oven and preheat the oven to 425 degree F. Lightly oil a baking dish large enough to hold the potatoes.

Cut the potatoes into ½ inch rounds. Bring a pot of a water to a boil, then add the potatoes and cook for about 10 minutes, or until they are barely fork-tender. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.

Put one-layer potatoes in the baking dish, sprinkle with the fontina, then put another layer of potatoes on top and another layer of cheese. Continue until you have 3 layers, finishing with cheese. Sprinkle the parsley on top.

Heat the cream in a small pot until just to the boiling point. Pour it over the potatoes then cover the pan tightly with aluminum foil.

Bake for 30 minutes. Halfway through the baking time, lower the oven temperature to 375 degree F, uncover the pan, and continue to bake until the cheese is bubbling and starting to brown.

 

Nutritional Facts

Total Fat
99g
100%
Sugar
173g
100%
Saturated Fat
46g
100%
Cholesterol
85mg
28%
Carbohydrate, by difference
239g
100%
Protein
40g
87%
Vitamin A, RAE
205µg
29%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
52mg
69%
Vitamin K (phylloquinone)
403µg
100%
Calcium, Ca
788mg
79%
Choline, total
86mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
23g
92%
Fluoride, F
1µg
0%
Folate, total
123µg
31%
Iron, Fe
14mg
78%
Magnesium, Mg
255mg
80%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
472mg
67%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
1115mg
74%
Thiamin
1mg
91%
Water
95g
4%
Zinc, Zn
4mg
50%

Scalloped Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Scalloped Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.