Pesto Potatoes – Scalloped (Dairy Free, Gluten Free)

Name: Pesto Potatoes - Scalloped - Dairy Free
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2.5 pounds peeled* russet potatoes (sliced 1/4-inch thick); 1/2 cup Dairy Free Pesto Sauce (see above link); 1 cup full-fat coconut milk (Thai Kitchen (or heavy cream for dairy)); 1/4 cup Dairy Free Pesto Sauce (see above link); 1/4 cup full-fat coconut milk (Thai Kitchen (or heavy or regular cream for dairy))

These scalloped pesto potatoes taste amazing! They are creamy, flavorful, and you can’t tell they are dairy free. You can opt on making them with dairy, by simply using one of the many dairy pesto sauce recipes. However, the creamy dairy-free pesto with cheesy flavor is always a winner with everyone. Make extra. People will go back for seconds.

Broiling

Don’t skip the broiling step at the end of the recipe if you don’t like crispy or dry potatoes. Broiling adds a little extra flavor and texture. You don’t have to broil them for long. If you do like a crunchy top, broil them a little longer.

Links You May Need:

Dairy Free Pesto Sauce

More Pesto Sauce Recipes.

This recipe is available to everyone.

Pesto Potatoes - Scalloped - Dairy Free

Creamy, cheesy, and dairy free, these pesto potatoes taste amazing! They are not only great because they are different but are perfectly balanced in flavor and texture.

Course Side Dish

Cuisine American, Italian

Ingredient Keyword basil, dairy free, mashed potatoes, pesto

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Potatoes:

2.5 pounds peeled* russet potatoes sliced 1/4-inch thick
1/2 cup Dairy Free Pesto Sauce see above link
1 cup full-fat coconut milk Thai Kitchen (or heavy cream for dairy)

For the Top Sauce:

1/4 cup Dairy Free Pesto Sauce see above link
1/4 cup full-fat coconut milk Thai Kitchen (or heavy or regular cream for dairy)

Instructions

Make the pesto sauce of choice; set aside. Preheat the oven to 400ºF.
Oil a large casserole dish (9 x 13-inch); set aside.
Add the sliced potatoes to a large bowl; season with salt and pepper; toss to combine.
Add 1/2 cup pesto sauce and top with 1 cup coconut milk; toss to combine. Transfer to the oiled casserole dish. Cover with aluminum foil and bake on the center rack of the oven for 40 minutes.
Remove from the oven and gently turn over the potatoes. Return to the oven and set to low broil, about 8 - 10 inches away from the heating element. Broil about 5 minutes, watching carefully to prevent burning. Remove from the oven; set aside.
While the potatoes cook, mix together 1/4 cup pesto sauce with 1/4 cup coconut milk and pour over the top of the finished potatoes. Serve immediately.
Allow the dish cool completely along with any leftovers and cover with plastic wrap. Refrigerate up to 3 days. Reheat in a preheated 350ºF oven or in the microwave on "reheat".