This post is sponsored by Forager Project Cashewmilk Yogurt. I have been provided free product in exchange for my honest opinions. All opinions expressed, as well as the recipe Pesto Scalloped Potatoes, are my own.
Oh I am so excited to share this recipe for Pesto Scalloped Potatoes with you today! No more boring, bland, obligatory potatoes at your next holiday meal! Or seriously at ANY meal – because these babies are delicious right alongside ham, lamb, fish, chicken, tofu, or about anything else you want to serve them with!
You already know pesto is one of my favorite sauces, but this sure takes it up a notch! Blending it with Forager Project Cashewmilk Yogurt made this sauce ultra thick and creamy, and even kind of cheesy without all the saturated fat, cholesterol, and sodium normally found in scalloped potatoes. I honestly wanted to just drink that sauce with a straw instead of pouring it over potatoes!Jump to Recipe
How to Make Pesto Scalloped Potatoes
How awesome is it when a holiday recipe is easy? I mean, holidays are hard enough, right?! Say no more.
You’ll start by making the pesto. Add all the pesto ingredients to a food processor, and process it until it’s smooth. Or as smooth as you like it. Sometimes pesto is chunky and sometimes it’s smoother. You do you!
I use a few unconventional ingredients in my pesto. First, I use miso paste instead of cheese. I like a light miso, and for this recipe I used White Miso Paste, but you can use any you like. You can find it in the refrigerated section in your grocery store. I get mine at Whole Foods to be honest. It lasts me a long time so I don’t have to buy it often.
Forager Project Cashewmilk Yogurt is what makes this recipe creamy without actual cream! I love that the plain version has no added sugar, and that it’s minimally processed and made from whole, simple ingredients. It’s an excellent way to add a little plant nutrition to your day! It is widely available at stores like Whole Foods and Giant Eagle. Check out their store locator to find the nearest store to you!
Now you’re going to make a roux (pronounced ‘roo’). It sounds fancier than it is. It’s really just flour cooked in a fat of some kind. In this case, we’re using olive oil. The purpose of a roux is to thicken a sauce. So, heat up some oil in a pan and add the flour. Whisk it continuously for a minute or so. You want to cook the flour so it doesn’t have that raw flour taste, but it will easily burn. After a minute, add the vegetable broth. Bring it to a simmer, and cook it for a minute, then add the pesto. Stir it up, bring it to a simmer, and cook it a few minutes more. Now turn off the burner and set it aside for now.
The potatoes are next. Peel them and slice them thin. About 1/8 to 1/4 inch is what you want. The thinner they are, the quicker they’ll cook! And don’t forget to save those potato peels to make Vegetable Skin Crisps! Layer the potato slices in a greased casserole dish any way you like, and pour the yogurt sauce over them. They should all be submerged in the sauce. If they aren’t move the slices around a bit with your fingers or a spoon until they are.
Bake! These do bake a long time. About an hour to an hour and 20 minutes. You can walk away from them though and go do something else for almost that entire time. The pesto scalloped potatoes are done when the potatoes are soft when you pierce them with a fork. Allow the casserole to rest on the stove for about 5 or 10 minutes before serving, because the sauce will get a bit thicker and even creamier!
What Kind of Potatoes Are Best for Scalloped Potatoes?
I like Yukon Gold potatoes for scalloped potatoes. They are starchy enough to help thicken the sauce a bit, but waxy enough to hold their shape. Perfect combo!
Russets tend to break down a bit more, but make the sauce even thicker. Something like a purple/blue potato may also work, since they tend to be starchier. Red potatoes are not ideal since they are quite waxy and don’t soften up quite as much.
If you make Pesto Scalloped Potatoes, let me know in the comments! I read all your reviews!
And if you love this recipe, check out Roasted Parsnips with Arugula Pistachio Pesto!
Pesto Scalloped Potatoes
No more boring, bland potatoes at your next holiday meal! Pesto Scalloped Potatoes have a secret ingredient (spoiler alert: it's yogurt!) that makes them creamy, cheesy, and healthy, too!
Pesto Yogurt Sauce
- 1 ½ cups Forager Project Unsweetened Plain Cashewmilk Yogurt
- 4 oz Fresh Basil by weight
- ¼ cup Toasted Pine Nuts
- Juice of ½ lemon
- 2 Tbsp Miso Paste
- 2 Garlic Cloves
For the Potatoes
- 1 Tbsp Olive Oil
- 1 Tbsp Flour
- ½ cup Homemade Vegetable Broth or no/low sodium vegetable broth
- 2 ¼ lbs Yukon Potatoes about 4 medium-large potatoes
Preheat oven to 350 degrees F. Grease a small baking dish (About 7 in x 10 in or similar size. A 9×9 dish would also work. If you’re doubling the recipe, use a 9 x 13 dish.)
Make the pesto yogurt sauce by combining all the ingredients in a food processor or blender, and processing on high until smooth.
Make a roux – heat the oil in a large skillet. What warm, add the flour and whisk for about a minute to cook the flour.
Add the vegetable broth, and whisk to combine. Bring to a simmer for a few minutes to thicken.
Pour the yogurt pesto into the thickened broth, and whisk to combine.
Simmer for a few more minutes, whisking periodically. Turn off the heat.
Peel the potatoes and slice them thin; about ⅛ to ¼ inch thick. Thicker slices will take longer to cook.
Layer the potato slices in the greased baking dish and pour the pesto sauce over them, making sure every slice is submerged.
Bake, covered, for about 1 hour to 1 hr 20 minutes, until the potatoes are soft when a fork is inserted. Uncover for about the last 30 minutes for a nice browned crust on top.
Allow to stand a few minutes before serving. The sauce will thicken up a bit.