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Scalloped Potato Casserole with a Twist

March 24, 2015 by hipfoodiemom 44 Comments

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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.

 

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Filed Under: Baking, Meals, Product Reco's, Side Dishes, Vegetarian

Previous Post: « Vegetarian Farro Soft Tacos
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Reader Interactions

Comments

  1. Maggie

    March 24, 2015 at 12:34 am

    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 🙂

    Reply
  2. Mariah @ Mariah's Pleasing Plates

    March 24, 2015 at 1:17 am

    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!

    Reply
  3. Mir

    March 24, 2015 at 5:10 am

    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.

    Reply
  4. Erin @ Miss Scrambled Egg

    March 24, 2015 at 5:54 am

    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.

    Reply
  5. Joanne

    March 24, 2015 at 6:20 am

    Ooo I love this! It still feels hearty for winter, but with that bright pesto flavor it’s also spring-perfect!

    Reply
  6. My Inner Chick

    March 24, 2015 at 6:44 am

    Such delicious gorgeousness.
    I LOVE this dish!! x

    Reply
  7. Gayle @ Pumpkin 'N Spice

    March 24, 2015 at 6:54 am

    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!

    Reply
  8. Kelly

    March 24, 2015 at 7:05 am

    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! 🙂

    Reply
  9. annie@ciaochowbambina

    March 24, 2015 at 8:33 am

    I love anything with pesto!! So this will fall right in my list of favorites!! Great idea!!

    Reply
  10. Lisa @ Healthy Nibbles & Bits

    March 24, 2015 at 9:16 am

    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!

    Reply
  11. Jen @ Baked by an Introvert

    March 24, 2015 at 9:59 am

    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!

    Reply
  12. Natalie @ Tastes Lovely

    March 24, 2015 at 11:48 am

    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!

    Reply
  13. Jocelyn (Grandbaby cakes)

    March 24, 2015 at 12:06 pm

    I adore scalloped potatoes too girl. Seriously adore them. And I have to try this. I love the bright red topping!

    Reply
  14. Ala

    March 24, 2015 at 12:38 pm

    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!

    Reply
  15. Linda | Brunch with Joy

    March 24, 2015 at 12:44 pm

    How fun! I like anything scalloped too. They look lovely and fun to make.

    Reply
  16. Dannii @ Hungry Healthy Happy

    March 24, 2015 at 1:27 pm

    Oooh, pesto and potatoes. That combo sounds really good to me.

    Reply
  17. mira

    March 24, 2015 at 3:03 pm

    What a great dish Alice! Love scalloped potatoes and heading over to check the recipe out! Pinning of course 🙂

    Reply
  18. Marissa | Pinch and Swirl

    March 24, 2015 at 3:43 pm

    What a great idea to add pesto to this classic recipe!! I bet it adds such a depth of flavor!

    Reply
  19. Allie | Baking a Moment

    March 24, 2015 at 4:07 pm

    Wow this sounds like there are some incredible flavors going on! I’m clicking right over so I can check out the recipe!

    Reply
  20. Christina @ Bake with Christina

    March 24, 2015 at 7:27 pm

    That casserole looks amazing! Craving a dish full of it right now! 🙂

    Reply
  21. Liz

    March 24, 2015 at 8:33 pm

    Oh, my. Tomatoes AND pesto added to scalloped potatoes? Truly a winner, Alice!!!

    Reply
  22. Kathleen

    March 24, 2015 at 10:32 pm

    What an incredible combo! I love scalloped potatoes and these seem unbelievably yummy! 🙂

    Reply
  23. Ami@NaiveCookCooks

    March 24, 2015 at 11:08 pm

    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!

    Reply
  24. Medha @ Whisk & Shout

    March 24, 2015 at 11:37 pm

    Tomatoes, pestos, and potatoes?! So yum 🙂 Love your twist, it’s so fresh and perfect for spring 🙂

    Reply
  25. Ashley | Spoonful of Flavor

    March 25, 2015 at 8:15 am

    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!

    Reply
  26. Liz @ Floating Kitchen

    March 25, 2015 at 8:22 am

    This looks great and perfect to Easter. I love the pesto here. So much freshness and flavor! Can’t wait to try it, Alice!

    Reply
  27. Sarah@ Whole and Heavenly Oven

    March 25, 2015 at 8:59 am

    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.

    Reply
  28. Kathleen | HapaNom

    March 25, 2015 at 12:19 pm

    Fabulous flavor combinations and I love that it’s healthy! Jumping over to The Kitchn to check out the rest of the recipe – congrats 🙂

    Reply
    • hipfoodiemom

      March 25, 2015 at 3:27 pm

      Thank you, Kathleen!!!

      Reply
  29. Shashi at RunninSrilankan

    March 25, 2015 at 1:31 pm

    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!

    Reply
  30. Zainab

    March 25, 2015 at 1:55 pm

    Scalloped potatoes are my favorite!!! My father-in-law makes a mean one. I’m going to send him this recipe 🙂

    Reply
  31. Justine | Cooking and Beer

    March 25, 2015 at 2:44 pm

    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. 😉

    Reply
  32. Kelsey+@+Snacking+Squirrel

    March 25, 2015 at 3:28 pm

    Delightful! The tomatoes almost look like pepperoni slices which is so cool!

    Reply
  33. Nagi@RecipeTin Eats

    March 25, 2015 at 4:20 pm

    You post at The Kitchn? HOW DID I NOT KNOW THAT? Heading over now to get the recipe and check out your work!

    Reply
    • hipfoodiemom

      March 26, 2015 at 5:38 am

      Haha, thank you Nagi!!!

      Reply
  34. Amanda @ Cookie Named Desire

    March 25, 2015 at 4:48 pm

    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!!

    Reply
  35. Sonali- The Foodie Physician

    March 25, 2015 at 9:18 pm

    This dish is SO pretty Alice! And your addition of your pesto sounds like such a flavorful twist 🙂

    Reply
  36. Arman @ thebigmansworld

    March 25, 2015 at 10:57 pm

    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.

    Reply
  37. Shinee

    March 26, 2015 at 12:34 am

    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!

    Reply
  38. Laura (Tutti Dolci)

    March 26, 2015 at 6:24 pm

    Oh yes please, love the addition of pesto and tomatoes!

    Reply
  39. Meggan+|+Culinary+Hill

    March 26, 2015 at 11:45 pm

    Potatoes + tomatoes = love and happiness. And pesto? Genius addition. I love the gruyere too… mmmmm. Tasty stuff!

    Reply
  40. Paula @ Vintage Kitchen

    March 27, 2015 at 6:37 pm

    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!

    Reply
  41. Alessandra // the foodie teen

    March 28, 2015 at 12:35 pm

    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!

    Reply
  42. Brooks

    March 29, 2015 at 9:20 pm

    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!

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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