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
1931
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
  • 3 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
108g
100%
Sugar
174g
100%
Saturated Fat
60g
100%
Cholesterol
145mg
48%
Carbohydrate, by difference
218g
100%
Protein
37g
80%
Vitamin A, RAE
467µg
67%
Vitamin C, total ascorbic acid
57mg
76%
Vitamin K (phylloquinone)
233µg
100%
Calcium, Ca
511mg
51%
Choline, total
116mg
27%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Fluoride, F
1µg
0%
Folate, total
104µg
26%
Iron, Fe
17mg
94%
Magnesium, Mg
230mg
72%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
541mg
77%
Riboflavin
1mg
91%
Selenium, Se
11µg
20%
Sodium, Na
878mg
59%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
141g
5%
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.