Print Recipe

Scalloped Potato Casserole with a Twist

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


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 Gruy√®re 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


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.