Fabio Viviani: Scalloped Potatoes Recipe with Sun-Dried Tomato Pesto

The Talk: Tomato Pesto Potatoes

Chef Fabio Viviani was in The Talk kitchen with a delicious meal of Peppered Beef Tenderloin. He paired that with this Roasted Scalloped Potatoes Recipe, featuring a Sun-Dried Tomato Pesto. To complete the menu, try his dessert suggestion of Vanilla Fritters.

The Talk: Fabio Viviani Roasted Scalloped Potatoes Recipe with Sun-Dried Tomato Pesto Ingredients

I love the flavor of tomatoes, and I also appreciate the sense of variety in using them instead of a more traditional basil base for a pesto sauce. Pre-cooking the potatoes will help save time later on.

“Any cheese that melts would be very good,” Viviani said, so feel free to make a substitution if you need to. “It’s an earthy dish. It’s tasty” and it has “a lot of flavor,” the chef explained.

• 3 lb Baking Potatoes
• 3 tbsp chopped Parsley
• 2 cups shredded Fontina Cheese
• 1 cup Heavy Cream
• Salt & Pepper

Sun-Dried Tomato Pesto Ingredients

• 2 cups Sun-Dried Tomatoes
• 1/4 cup Pine Nuts
• 1/2 cup Basil leaves
• 1/4 cup Baby Spinach
• 1 cup grated Pecorino Romano Cheese
• 1/4 cup Parsley
• 3 cloves smashed, peeled Garlic
• 2 tbsp Olive Oil
• Salt & Pepper

The Talk: Fabio Viviani Roasted Scalloped Potatoes Recipe Directions with Sun-Dried Tomato Pesto

1. To make the pesto, combine ingredients in a food processor to form a paste. Adjust consistency using oil or water as needed.
2. Preheat the oven to 425 F.
3. Prepare a baking dish with olive oil.
4. Slice potatoes into 1/2” rounds.
5. Boil a pot of water and cook potatoes around 10 minutes, until just about fork-tender.
6. Drain the potatoes and toss them in one cup of pesto for an even coating; salt and pepper.
7. Add a layer of potatoes to the baking dish and sprinkle with Fontina cheese.
8. Repeat with two more layers each of potatoes and cheese. Top with parsley.
9. Heat cream in a pot until just at the boiling point.
10. Pour hot cream over potatoes and cover the pan with foil.
11. Bake for 15 minutes. Then reduce oven temperature to 375 F, uncover the pan, and cook another 15 minutes, or until cheese is bubbling and almost brown.