We love potatoes in all forms for a holiday gathering, but this savory twist on scalloped potatoes may be our new favorite. Gooey and nutty-flavored gruyere cheese, fragrant garlic, and fresh Gotham Greens Pesto combine to create the meltiest, creamiest casserole with crunchy baked edges.
Prep Time: 15 Minutes
Cook Time: 60-70 Minutes
Makes: 5-6 servings
Ingredients
- 4 tablespoons butter, divided
- 1 yellow onion, thinly sliced
- ¼ cup all-purpose flour
- 2 cloves garlic
- 2 cups whole milk
- 1 cup vegetable broth
- ¾ cup shredded white cheddar cheese
- ¾ cup shredded gruyere cheese
- ¼ cup Gotham Greens Classic Pesto
- Dash of sea salt and ground black pepper
- 4 lbs russet potatoes, peeled and thinly sliced (about 8 medium potatoes)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add 2 tablespoons of the butter and thinly sliced onion to a skillet over medium-high heat. Sauté until onion is softened, translucent, and starting to brown. Set aside.
- In a medium saucepan over low heat, melt the other 2 tablespoons of butter. Add flour and garlic. Cook for 1 minute. Gradually add the milk and vegetable broth, stirring until a thick sauce forms.
- Add the shredded cheese and stir until melted. Stir in Gotham Greens Pesto Sauce. Taste and add salt and black pepper. (We usually add about ¼ to ½ teaspoon of sea salt)
- In a 2-quart oval casserole dish, add the cooked onions; spreading evenly on the bottom of the dish. (You can also use an 8×8 inch glass baking dish and arrange in rows.)
- Arrange the thinly sliced potatoes vertically around the dish until filled. Pour the cheese sauce over the top of the potatoes. (Depending on the size of the dish, you may have a little extra sauce.)
- Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 20-30 minutes or until golden brown and potatoes are fork– tender. Let cool for at least 10 minutes before serving.
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