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.
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 The Kitchn. Oh and there’s talk of golden eggs. . does anyone else do this for your Easter egg hunt?
- PAM Canola Oil Cooking Spray
- 3 cups packed fresh basil leaves
- ¾ cup arugula
- ¼ cup parsley
- 2 to 3 cloves garlic
- ¼ cup pine nuts
- ¼ cup extra-virgin olive oil
- ½ cup Parmesan cheese
- Kosher salt, to taste
- PAM Original Cooking Spray
- 3 to 4 large unpeeled Russet potatoes; washed and cut into ⅛-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
- 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 The Kitchn.
Disclosure: This is a sponsored post in partnership with PAM Cooking Spray and The Kitchn. All opinions expressed here are 100% my own.
I love healthy and flavorful dish like this for dinner! I can finish the whole plate within minutes. Never tried to use arugula to make a pesto and it sounds so delicious. Hopping over to The Kitchn to check out the post 🙂
Just checked out the recipe! I am an avid scalloped potato lover but I have never tried them with tomatoes on top. This looks AMAZING!
This looks seriously good. Talk about taking something classic and making it even more incredible! I love the pesto on this. And tomatoes are always welcome. Always.
Scalloped potatoes remind me of the days when I helped serve Easter dinner at church. There would always be tons of different styles of scalloped potatoes and I would try to taste every single one. I adore this recipe and definitely think it’d be a hit at Easter dinner this year.
Ooo I love this! It still feels hearty for winter, but with that bright pesto flavor it’s also spring-perfect!
Such delicious gorgeousness.
I LOVE this dish!! x
I love scalloped potatoes, too! This casserole looks so delicious, Alice! I don’t think I’ve had anything like this in a long time. Love all of the flavors in here!
This casserole looks so fresh and delicious! This is such an awesome recipe! I always loved scalloped potatoes and adding the tomatoes on top just makes them even more amazing! Plus you layered the potatoes with a basil/arugula pesto too? Such a great idea and sounds perfect after a fun golden egg hunt! 🙂
I love anything with pesto!! So this will fall right in my list of favorites!! Great idea!!
Baked sliced tomatoes and scalloped potatoes–this looks awesome, Alice! Can you believe that I don’t have a mandolin slicer at home?? I totally need to get on that!
Scalloped potatoes are the best! I am digging the twist with the tomatoes and pesto. It sounds like a great combination of flavors. It’s been too long since I’ve eaten potatoes. That needs to change, like now!
This is amazing Alice! I love that you topped them with sliced tomatoes. I bet it helps cut through all the richness and give a bright burst of flavor. Plus, it’s so much prettier!
I adore scalloped potatoes too girl. Seriously adore them. And I have to try this. I love the bright red topping!
Ohh I love that you have so many wonderful traditions and dishes in your repertoire. We’ve never made scalloped potatoes at home but I’m saving this one for sure. Love this–cheers, Alice!
How fun! I like anything scalloped too. They look lovely and fun to make.
Oooh, pesto and potatoes. That combo sounds really good to me.
What a great dish Alice! Love scalloped potatoes and heading over to check the recipe out! Pinning of course 🙂
What a great idea to add pesto to this classic recipe!! I bet it adds such a depth of flavor!
Wow this sounds like there are some incredible flavors going on! I’m clicking right over so I can check out the recipe!
That casserole looks amazing! Craving a dish full of it right now! 🙂
Oh, my. Tomatoes AND pesto added to scalloped potatoes? Truly a winner, Alice!!!
What an incredible combo! I love scalloped potatoes and these seem unbelievably yummy! 🙂
Ok I have never before made scalloped potato casserole before but looking at this I am dying to make this asap!! Looks so so good!
Tomatoes, pestos, and potatoes?! So yum 🙂 Love your twist, it’s so fresh and perfect for spring 🙂
I love the twist of basil pesto! Scalloped potatoes are one of my favorite dishes and we always have them for Easter. I can’t wait to try this version!
This looks great and perfect to Easter. I love the pesto here. So much freshness and flavor! Can’t wait to try it, Alice!
Scalloped potatoes are my LOVE language and these are definitely speaking my name! Love those tomatoes on top and how hearty and comforting it looks! NEED.
Fabulous flavor combinations and I love that it’s healthy! Jumping over to The Kitchn to check out the rest of the recipe – congrats 🙂
Thank you, Kathleen!!!
Alice – wow – this is such a brilliant take on a scalloped potato casserole! Never had one with basil and arugula pesto – heck – never had basil and arugula pesto before! Fantastic recipe!
Scalloped potatoes are my favorite!!! My father-in-law makes a mean one. I’m going to send him this recipe 🙂
LOVE THIS, ALICE! This is such a fun twist on scalloped potatoes. I don’t think I’ll ever look at scalloped potatoes the same way again. 😉
Delightful! The tomatoes almost look like pepperoni slices which is so cool!
You post at The Kitchn? HOW DID I NOT KNOW THAT? Heading over now to get the recipe and check out your work!
Haha, thank you Nagi!!!
This sounds so good! I’ve actually never played around with my scalloped potatoes before. I’ve always kept them super traditional. I love the addition of the tomatoes and that pesto completely blew my mind! Must try!!
This dish is SO pretty Alice! And your addition of your pesto sounds like such a flavorful twist 🙂
I am LOVING that you added pesto to it- What an amazing flavour combination! Scalloped potatoes were a standard dish growing up and now I need to recreate….with pesto.
Gosh, Alice, I love the twist. I’m creature of habit, and I cook my scalloped potatoes the same way every time. It’s our family’s favorite. But now I’m gonna try your version, sounds amazing!
Oh yes please, love the addition of pesto and tomatoes!
Potatoes + tomatoes = love and happiness. And pesto? Genius addition. I love the gruyere too… mmmmm. Tasty stuff!
I love tomatoes, I love pesto, I love baked casseroles, I love potatoes… This is just the recipe to try soon Alice! And the fact that you contribute to the kitchen is awesome my friend!
I’m loving the flavours there – pesto is such an interesting addition! Congrats on the The Kitchn feature 🙂 Gorgeous photographs too, and I hope you have a lovely weekend!
Alice, I’m a member of the ‘Love Scalloped Potatoes’ club, and your recipe is timely. We too serve the dish at Easter and I’m thinking we need to try this twist. Pinned!