Hip Foodie Mom

Scalloped Potato Casserole with a Twist

by 44 Comments

Jump to Recipe Print Recipe

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

I love scalloped potato casserole dishes. .  and love to vary them up all the time. Last year, I topped my potatoes with sliced tomatoes and now, I seem to do this all the time. I love the freshness and burst of flavor that the tomatoes add.

Easter is right around the corner so I wanted to add a little something special.  . so I added my favorite pesto in between the potato layers.

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

You guys have to try this! This casserole dish is not only stunning but it’s also delicious! Seriously so much flavor with the pesto!! This would be perfect for your upcoming Easter brunch!

I hope you check out my post and the recipe, posted over at Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

Print Recipe

Scalloped Potato Casserole with a Twist

Course: Side Dish
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the basil and arugula pesto:

  • PAM Canola Oil Cooking Spray
  • 3 cups packed fresh basil leaves
  • 3/4 cup arugula
  • 1/4 cup parsley
  • 2 to 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • Kosher salt to taste

For the scalloped potato casserole:

  • PAM Original Cooking Spray
  • 3 to 4 large unpeeled Russet potatoes; washed and cut into 1/8-inch thick slices for best results, use a mandolin slicer
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Gruyère or Parmesan cheese divided
  • 5 to 6 medium tomatoes sliced
  • 1 to 2 fresh garlic cloves minced or finely chopped
  • Light drizzle of extra virgin olive oil
  • 2 to 3 tablespoons breadcrumbs
  • 4 to 5 sprigs fresh thyme leaves only

Instructions

For the pesto:

  • Coat your food processor with PAM Canola Oil Cooking Spray. Combine the basil, arugula, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
  • To see the rest of the instructions and the complete recipe card, please visit The Kitchn.

To see the rest of the instructions and the complete recipe card, please visit Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

Disclosure: This is a sponsored post in partnership with PAM Cooking Spray and The Kitchn. All opinions expressed here are 100% my own.

 

You might also like...