Cheesy Scalloped Potatoes with Sun-Dried Tomato Pesto
Experience the ultimate comfort of richly layered scalloped potatoes infused with a vibrant sun-dried tomato pesto. The creamy texture of Yukon Gold potatoes combines perfectly with the bold flavors of sharp cheddar and the fresh kick of herbs. This show-stopping side dish, once celebrated on Oprah’s show, is a guaranteed crowd-pleaser. Perfect for holiday feasts or a standout addition to any everyday meal, these scalloped potatoes are both indulgent and satisfying.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Yukon Gold potatoes
3 lbs (peeled and sliced into 1/8-inch rounds)
Sun-dried tomato pesto
1 cup (ready to use)
Salt
to taste (ready to use)
Freshly ground black pepper
to taste (ready to use)
Shredded sharp cheddar cheese
2 cups (shredded)
Fresh basil or marjoram
2 tablespoons or 1 tablespoon (chopped)
Parve chicken broth or low-sodium chicken stock
1 cup (heated to boiling)
Fresh parsley
2 tablespoons (chopped)
Instructions
1
Preheat your oven to 400°F and position a rack in the center.
2
Lightly oil an 11 x 8-inch (2-quart) baking dish to prevent sticking.
3
In a large pot, bring water to a boil and add a pinch of salt.
4
Peel the Yukon Gold potatoes and slice them into 1/8-inch-thick rounds using a mandoline or food processor for efficiency.
5
Add the potato slices to the boiling water and cook for approximately 8 minutes, until they're just tender.
6
Drain the potatoes thoroughly and toss them in a mixing bowl with the sun-dried tomato pesto, ensuring each slice is evenly coated.
7
Season the pesto-coated potatoes with salt and freshly ground black pepper to taste.
8
Begin layering the potatoes in the prepared baking dish: start with a layer of potatoes, followed by one-third of the shredded cheddar cheese, and a sprinkle of fresh basil or marjoram. Repeat until all ingredients are used, finishing with a layer of cheese on top.
9
Pour the heated chicken broth over the layered potatoes in the dish.
10
Tightly cover the dish with aluminum foil to trap moisture.
11
Bake in the preheated oven for 30 minutes.
12
Carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbling and golden brown at the edges.
13
Once baked, remove from the oven and let it set for a few minutes. Garnish with a sprinkle of fresh parsley before serving.
14
Enjoy your richly flavored scalloped potatoes while hot as a delicious side dish to complement your meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Scalloped Potatoes with Sun-Dried Tomato Pesto?
This is a richly layered side dish featuring Yukon Gold potatoes, vibrant sun-dried tomato pesto, sharp cheddar cheese, and fresh herbs.
What type of potatoes are recommended for this recipe?
Yukon Gold potatoes are recommended because their creamy texture combines perfectly with the pesto and cheese.
How thick should I slice the potatoes?
The potatoes should be sliced into 1/8-inch-thick rounds for even cooking.
Should the potatoes be peeled?
Yes, the recipe specifies peeling the 3 lbs of Yukon Gold potatoes before slicing.
Is it necessary to boil the potatoes before baking?
Yes, you should boil the sliced potatoes in salted water for approximately 8 minutes until they are just tender.
What kind of pesto is used in this scalloped potato dish?
This recipe uses 1 cup of sun-dried tomato pesto to provide a bold, vibrant flavor.
Which cheese works best for this recipe?
Two cups of shredded sharp cheddar cheese are used to provide a bold and indulgent flavor.
What temperature should the oven be set to?
Preheat your oven to 400°F and position a rack in the center for the best results.
What size baking dish do I need?
An 11 x 8-inch (2-quart) baking dish is required for this recipe.
How do I prevent the potatoes from sticking to the dish?
Lightly oil the baking dish before adding the layers to prevent sticking.
What liquid is poured over the potatoes?
One cup of heated chicken broth (or low-sodium chicken stock) is poured over the layers.
How do I ensure the potatoes are evenly coated in flavor?
After draining the boiled potatoes, toss them in a mixing bowl with the sun-dried tomato pesto before layering.
Which herbs are recommended for the layers?
Fresh chopped basil or marjoram are recommended for layering between the potatoes.
How long should the dish bake while covered?
The dish should be baked tightly covered with aluminum foil for 30 minutes.
How long should the dish bake after removing the foil?
After removing the foil, bake for an additional 15 minutes or until the cheese is bubbling and golden brown.
What is the total baking time for this recipe?
The total baking time is 45 minutes (30 minutes covered and 15 minutes uncovered).
Can I use a food processor for the potatoes?
Yes, using a mandoline or a food processor is recommended for efficient and even slicing.
Is this recipe suitable for vegetarians?
It can be made vegetarian by using vegetable broth instead of chicken broth.
How should I garnish the finished dish?
Garnish the potatoes with a sprinkle of fresh chopped parsley before serving.
Should the broth be cold or hot when added?
The chicken broth should be heated to a boil before being poured over the potatoes.
What is the order of the layers in the dish?
Layer potatoes, then cheese, then herbs. Repeat this process, finishing with a layer of cheese on top.
Has this recipe been featured anywhere famous?
Yes, this show-stopping side dish was once celebrated on Oprah's show.
Is this a good dish for holiday meals?
Yes, it is described as a perfect holiday feast side dish and a guaranteed crowd-pleaser.
Can I use marjoram if I don't have basil?
Yes, the recipe suggests using either 2 tablespoons of fresh basil or 1 tablespoon of fresh marjoram.
How long should the dish set after baking?
Let the dish set for a few minutes after removing it from the oven to help it firm up before serving.
What should the texture of the cheese be when finished?
The cheese should be bubbling and golden brown at the edges.
How much sun-dried tomato pesto is needed?
The recipe requires 1 cup of ready-to-use sun-dried tomato pesto.
Do I need to season the potatoes separately?
Yes, after tossing them in pesto, season with salt and freshly ground black pepper to taste.
Can I use low-sodium stock?
Yes, the recipe explicitly lists low-sodium chicken stock as an option.
What is the overall flavor profile of this dish?
It is indulgent and satisfying, combining creamy potatoes with bold sun-dried tomato and sharp cheddar flavors.