Pesto Potatoes au Gratin is a flavorful twist on the classic French gratin, bringing together creamy layers of thinly sliced potatoes with the bold, aromatic taste of fresh pesto. This dish offers a unique fusion of rustic comfort and French elegance, making it a standout option for dinner parties, holidays, or cozy weeknight meals.
Traditionally, potatoes au gratin is a beloved French dish featuring potatoes baked in cream, often with a golden, cheesy crust. In this variation, the rich basil pesto adds depth and a vibrant green hue, transforming the dish into something extraordinary. Each layer of potato is brushed or tossed with pesto, then bathed in a creamy sauce and topped with cheese, resulting in a bubbling, golden casserole that smells as good as it tastes.
The dish is easy to prepare yet impressive in both flavor and presentation. You can use homemade or high-quality store-bought pesto—just make sure it’s packed with fresh basil, garlic, pine nuts, and Parmesan for the most authentic flavor. The cream balances the pesto’s intensity, while the melted cheese on top forms a satisfying, savory crust.
Pesto Potatoes au Gratin pairs wonderfully with grilled meats, roasted vegetables, or a crisp salad, but it’s also hearty enough to shine as a main course. It’s a fantastic way to elevate simple ingredients like potatoes and cream with the bold, herbal punch of pesto.
This dish is a celebration of French technique and Mediterranean flavor—a culinary crossover that feels both familiar and fresh. Whether served at a formal dinner or a casual gathering, Pesto Potatoes au Gratin brings comfort, sophistication, and a little French flair to the table. It’s the kind of recipe that quickly becomes a favorite, loved for its rich texture, vibrant taste, and beautiful presentation.
Ingredients
- 4 cups potatoes peeled and thinly sliced
- 1 cup cream
- 1/2 cup pesto store-bought or homemade
- 1 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cream and pesto together until well blended.
- Layer half of the potatoes in a greased baking dish. Season with salt and pepper.
- Pour half of the cream and pesto mixture over the potatoes.
- Sprinkle half of the grated Parmesan cheese over the top.
- Repeat the layers with the remaining potatoes, cream and pesto mixture, and Parmesan cheese.
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown and the potatoes are tender.
- Allow to cool slightly before serving.
Nutrition
I dunno, I think potatoes au gratin should just be cheese, not this pesto stuff. Didn’t enjoy it very much.
Super easy recipe! Just make sure to slice the potatoes thin, and it turns out great. My kids loved it!
Thanks for sharing! I’m always looking for easy recipes my kids will enjoy. Can’t wait to try it!
This was delicious! The pesto really gave it a unique flavor. Will definitely make again!
Made it with store-bought pesto and it was still great. I’d recommend slicing the potatoes as thin as possible—otherwise the bake time might need a few extra minutes.
Wow, who knew potatoes could taste this good? My family loved it. Thanks for sharing!
I’m so glad to hear that! These potatoes are a family favorite for sure! 😊
This recipe is too complicated for me. Can’t I just put everything in one pot?
You can simplify it, but it won’t have the same flavor! Try following the steps, they’re not that hard!
Too creamy for my taste. I think I’d cut the cream in half next time or use more potatoes to balance it out.
Totally agree—mine was super rich too. Cutting the cream with a bit more potato (or even a splash of milk/broth) sounds like the perfect fix!
Huh I actually like it creamy 😅 but I’ve never tried halving the cream. How much potatoes would you add, like an extra half cup? (I’m lazy lol.)
These turned out SO creamy and the pesto flavor really comes through. I used homemade pesto and definitely won’t make it any other way now. Perfect golden top!
Yum! 💚
Looks good, but it seems pretty unhealthy with all that cream. 🤔
This looks amazing! Can’t wait to try it 😊
This recipe is amazing! The pesto gives a great twist to the traditional gratin. My family loved it! Highly recommend!
I agree, this is a fantastic twist! The pesto really takes it to another level. So glad your family enjoyed it too!
Sounds good, but isn’t gratin supposed to be just cheese? Pesto seems like a weird add-on. 🤔
I don’t know about mixing pesto with potatoes. Sounds odd to me. 🤔
Only 375?? i thought it would need like 425. lol but it worked. Kinda fancy for a weeknight.
Huh I used 425 like you thought and it kinda browned too fast. Still tasty though, but I think your temp/timing is the better move. Thanks!
375°F isn’t bad at all—got me doubting too, but it turned out perfect. The pesto + parm combo makes it taste way more “fancy” than a weeknight.
Too much cream for my taste. I prefer a lighter version.
I get what you mean! Maybe try using less cream and add some broth instead? It’ll still be tasty!
I used store-bought pesto (because I’m lazy lol) and it still tasted very fresh. Would definitely make again.
Not gonna lie, pesto + cream + potatoes sounds a little weird at first… but it’s honestly delicious. The Parmesan on top gives it that salty crunch vibe.
Totally get what you mean—pesto with cream sounds odd until you taste it. The Parmesan crust is the best part though. 🙌
I tried it, but it was too salty for me. Maybe less salt next time?
I totally get you! I think the salt can really depend on the pesto too. I’ll try less next time! Thanks for the tip!
I dunno… I feel like adding pesto to potatoes might ruin them. I mean, potatoes are great on their own.
Nah, potatoes are just fine. No need for that fancy stuff, they taste good without it.
I totally get what you mean, but trust me, the pesto actually adds a nice touch! You might be surprised by how good the combo is.
not for my taste, might give it a try without the pesto!
This looks cool, but are potatoes even healthy? I thought they were bad for you.
Not bad, but 375°F feels low? Mine took longer than the instructions. I think it needs closer to 400°F.
375°F is fine, but foil matters a lot. If someone’s oven runs cool or the slices were thick, yeah it’ll take longer. Mine was tender by the 45+15 with thin slices.
I get what you mean—375°F can be a little slow for gratin. I usually bake closer to 400°F too, but I’ll keep an eye on doneness since pesto + cream can brown quickly.
Looks great but sounds like a heart attack on a plate! 😱
I accidentally poured the Parmesan too early and it clumped a bit—still ended up cheesy, so I’m not mad.
The smell while baking was unreal. Like, my neighbors probably got jealous.
This is so good! My kids loved it. Will definitely make again!
Wow, this looks amazing! I love pesto and potatoes, can’t wait to try it!
I love potatoes and pesto, so I’m in! I’m doing this recipe, like, NOW!
I dunno, man. Pesto on potatoes? Sounds a bit weird. I’d stick with cheese. 🤔
Yum! Can’t wait to see how mine turns out! 😋
I think its too much cream. Mine came out soggy 😩. Gonna try less next time.
Made this last night and it was a hit! Even my picky husband liked it!
I used store-bought pesto and it was salty enough that I didn’t add much extra salt. Came out great. My family asked for seconds, so yeah.
Could be better. My top browned too fast and the bottom felt underdone. Maybe my oven runs hot? Foil timing needs work if your dish is shallow.
Yeah, your oven might be running hot. I’ve had the top brown way before the middle gets tender with gratins if I don’t keep an eye on it. Next time maybe bake a bit longer at 350°F or check for doneness around the 45-minute mark before pulling the foil.
I think the foil is the whole issue. If the pan is shallow, the top cooks first and the bottom stays meh. Try a deeper dish or cover sooner/leave foil on a little longer. Also are you slicing the potatoes super thin? Mine were like 1/8 inch and it worked.
Super delicious! I used homemade pesto and it turned out amazing!
Simple and delicious! I added some garlic to the mix, and it was a hit!
Looks good but I hate making layers lol. Also I dont have foil, so I just left it uncovered and… eh. Won’t repeat.
Totally fair—layering is the worst part. Honestly you can just dump it all in there and stir a bit; it still bakes up cheesy. No foil probably just means it’ll brown faster, so keep an eye on the top around the last 10–15 minutes.
Really easy to make. Potatoes and pesto is a weird combo but works!
Five stars for the idea, but I don’t trust baking potatoes that thin in only an hour. My oven runs hot/cold, so maybe that’s on me.
I wasn’t sure about the pesto with potatoes, but it actually turned out pretty good. Just a bit oily for my taste.
Doesn’t some of z pesto have nuts? What if someone has allergies?!
Made this tonight—super comforting. The pesto really shines and the top turned perfectly golden. I added a little extra pepper and it was great.
Yum—good to hear the pesto really shines! 😍 Golden top is the best part. I’m glad extra pepper worked for you!
So so good! I added garlic too. Will make again for sure. Super easy!
Followed the recipe but my potatoes weren’t tender after 60 minutes… next time I’ll slice thinner. Flavor was still awesome though.
I’m not usually a pesto person, but this au gratin situation won me over. Cream + Parmesan is a win combo.
Pesto in an au gratin is kinda weird but… I gotta admit 1/2 cup pesto and a whole cup Parmesan sounds like it’ll slap. I’d probably add garlic too. Did you mean bake at 350 though? 375 feels hot for potatoes.
Totally get you—pesto can be hit or miss, but the cream + Parmesan combo makes it feel way more comforting. I’m stealing this layering idea.
No offense, but this sounds like a weird combination. I wouldn’t put pesto on potatoes.
I actually think it sounds delicious! Pesto is great with everything.
Weird combo for sure. Potatoes and pesto? Hmm… not sold on it.
I followed it exactly but my potatoes weren’t as tender after the 60 minutes total. I ended up baking 10 more minutes. Not bad though—just watch the slice thickness.
Totally agree—slice thickness makes a huge difference. I usually aim for super thin slices and I check tenderness a few minutes early just in case. Glad it still turned out good!
Wait 60 mins? Mine were hard too, but I blamed my oven like an idiot 😅. Next time I’ll slice thinner or maybe crank it to 400. Still, the flavor with pesto/Parmesan is worth it.
These turned out super creamy and the pesto flavor is amazing. I used homemade pesto and it felt very “restaurant” on the first bite.
Yes!! I made these last week and the pesto really shines—same “restaurant” vibe on the first bite. I used a little extra Parmesan too and it turned out golden and creamy.
Mine were kinda bland 😕 I followed it but maybe my potatoes were too thick? Also I used store pesto and it tasted more oily than herby. Next time I’ll salt more and maybe bake longer—375 for 45 min didn’t seem enough for me.
Pasta is better with pesto, not sure about potatoes. But whatever, I will try it.
I totally get what you mean! Pesto is great, but I’m curious about how it mixes with potatoes. Let us know how it turns out!
Yuuummm! Definitely gonna try this tonight! 🤤
I tried this recipe last week and it was amazing! Perfect blend of flavors. Hope you enjoy it too! 😊
Not sure if pesto and potatoes go together. Sounds a bit weird. 🤔
Way too salty for me and I used “to taste” salt like it says. Could be my pesto was salty already, so adjust that.
I tried this recipe for a potluck, and everyone loved it! Thanks for sharing!
Glad to hear it was a hit! This recipe is so easy and delicious. Definitely going to make it again!
Sooo good! I added bacon bits on top for some crunch. Total game changer!
What even is pesto? Can I use some kinda sauce instead? 🤔
I made this for dinner but found it a bit too rich with all that cream. Maybe less cream next time.
I see what you mean! I think less cream could work. I also added some garlic for flavor, it was great!
I’m skeptical about cream + pesto together, but wow—it tasted balanced, not weird. Next time I might add a little garlic to the mix.
Very good but what about the garlic? Garlic and pesto go together like bread and butter! Next time I’ll add some.
Not gonna lie, 375°F seems too low for gratin? Mine took longer than 60 minutes. Still ended up okay though.
This was absolutely delicious! The pesto gave it a fresh twist. Will definitely make again.
Um, isn’t potatoes au gratin supposed to be made with cheese? Pesto? Seems weird to me. 🤔
I’m glad you loved it! Pesto is such a great flavor enhancer. Did you make your own or use store-bought?
Followed the steps exactly. Mine didn’t get as golden as in the description, but it was still tasty. Maybe my oven runs cool.
I forgot to foil it at first and it browned too fast. Still edible though—just more crunchy on top.
Ahh that happened to me once too—foil really saves the day with gratins. Still, “edible though” is a win. Next time I’d just keep an eye on it and maybe tent the foil again if it starts browning early.
Browned too fast? At 375°F? I dunno, maybe your potatoes were thinner or your oven runs hot. Also I always add a splash of milk/extra cream so it doesn’t dry out—otherwise it gets crunchy where the cheese is. But hey, if you can eat it, it’s not ruined lol.
Pretty good comfort food. Next time I might add a little garlic or some extra pepper—mine tasted a tiny bit mild. Still, the texture was nice and tender.
Glad you liked it! I feel like the pesto can vary a lot depending on brand/saltiness, so adding garlic or more pepper makes total sense. Next time I’ll try your idea too.
Mild, huh? I always add a bit more Parmesan + like a splash of milk so it gets creamier, and then I’d call it good. Also 375 seems low—mine takes longer. 😅
I tried to make it fancy by adding mozzarella… turns out it was even better. But the original recipe is already solid.
Not gonna lie, I’m skeptical about adding mozzarella… it can get watery if it’s not the right kind. But if you say it turned out better, I might try it next time. 😅
Ooh mozzarella sounds like a great upgrade—more gooey factor for sure. Glad the base recipe still held up!
Too many layers, I skipped some steps and it still turned out fine!