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!
Preheat oven to 350 degrees F. Spray a small baking dish (about 7 in x 10 in or similar size) with cooking spray.
Peel the potatoes, and slice them very thin, using a mandolin slicer. Thicker slices will take longer to cook.
Put the potato slices in a large bowl, and cover with water.
Microwave the potatoes for about 15 minutes total, stopping to stir them and check their softness.
When the potatoes are soft and "floppy" remove them from the microwave (carefully, with pot holders!), and drain and rinse them.
Dump the potatoes into the baking dish, and arrange them as level as possible. Set aside.
Make the pesto yogurt sauce: combine the cashew milk yogurt, basil, pine nuts, lemon juice, miso and garlic cloves, in a food processor or blender, and process on high until smooth. Set aside for a minute.
Make a roux - heat the oil in a large skillet. When warm, add the flour and whisk constantly for about a minute to cook the flour.
Add the vegetable stock, 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.
Pour the sauce over the potatoes, making sure all the pieces are submerged.
Now make the herb topping by combining breadcrumbs, garlic powder, parsley, and salt in a small bowl. Mix with a fork until the mixture resembles coarse sand.
Sprinkle the mixture over the potatoes.
Bake, uncovered, for about 30-45 minutes, until the potatoes are soft when a fork is inserted.