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Basil Scalloped Potatoes

Yields8 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

Scalloped potatoes are a tradition on all types of tables, and the addition of basil here brings them into the summer months with bright green flavors that are especially perfect for eating outdoors!

Basil Scalloped Potatoes

Basil Oil
 1 cup packed fresh basil leaves
 1 cup Colavita Extra Virgin Olive Oil
Basil Scalloped Potato
 4 lbs Yukon Gold potatoes
 1/2 cup basil oil plus 2 additional tbsp
 2 tsp salt
 1/2 tsp freshly ground black pepper
 8 garlic cloves, thinly sliced
Basil Oil:

Bring a pot of water to a boil. Prepare a large bowl of ice water.


Blanch basil leaves for ten seconds. Place in bowl of ice water to prevent basil from cooking further or browning. Remove and pat dry with a paper towel, making sure the basil is completely dry.


Blend basil leaves and EVOO in a high-powered blender until smooth. Set aside.

Basil Scalloped Potatoes:

Preheat the oven to 400˚F.


Peel the potatoes and slice 1/8 inch thick using a mandolin, sharp knife, or slicer blade of a food processor.


Mix basil oil, salt, and pepper together in a bag or bowl.


Add potatoes to the bowl and coat evenly with oil.


Brush two tbsp of basil oil in a 9-inch baking dish.


Place the potatoes vertically in the prepared dish.


Wedge garlic slices in between potato slices.


Cover the dish and bake at 400˚F for 45 minutes. Uncover and bake 30 minutes more or even longer if desired, so top gets golden brown. Keep in the oven at 200˚F for until ready to serve.

Nutrition Facts

Servings 8