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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

  1. Make the pesto sauce of choice; set aside. Preheat the oven to 400ºF.
  2. Oil a large casserole dish (9 x 13-inch); set aside.
  3. Add the sliced potatoes to a large bowl; season with salt and pepper; toss to combine.
  4. 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.
  5. 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.
    Dairy Free Pesto Potatoes - Scalloped
  6. 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.
  7. 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".

Tips

*I forgot to weigh the potatoes prior to peeling them. After they were peeled, they weighed 2.5 pounds.