Pesto Scalloped Potatoes bring a fresh twist to a beloved comfort dish. Creamy, layered potatoes are already a crowd pleaser, but adding pesto gives them a burst of flavor that turns this classic into something surprisingly vibrant. The basil, garlic, and Parmesan in the pesto cut through the richness of the sauce, creating a balanced bite that feels both cozy and bright at the same time.
The base of the dish starts with thinly sliced potatoes simmered in a creamy mixture that usually leans on butter, cream, and cheese. When pesto joins the mix, everything changes. Suddenly the sauce becomes fragrant, with fresh herb notes that lift each layer and add depth. The potatoes soak up the pesto as they bake, giving the dish a beautiful green swirl that runs through every slice. A golden, cheesy top crust completes the experience, adding just the right amount of texture.
Pesto scalloped potatoes are perfect for weeknight dinners when you want something familiar but not predictable. They also shine as a holiday or dinner party side dish, since the flavor profile pairs well with lemon herb roasted chicken, turkey, steak, or even grilled vegetables. The pesto keeps the dish from feeling too heavy, which makes it a great companion to rich mains. You can use classic basil pesto or switch things up with spinach, kale, or even sun dried tomato pesto if you want a slightly different taste.
One of the best parts about this recipe is its versatility. You can add a handful of mozzarella for extra meltiness or sprinkle in a bit of lemon zest to brighten the flavor even more. If you prefer a stronger garlic note, go for a garlicky pesto to kick things up. For a heartier version, mix in thin layers of zucchini or sautéed mushrooms.
Whether you serve it at a holiday table or a simple family dinner, pesto scalloped potatoes feel special without requiring extra effort. They bring the comfort you expect from a potato dish, combined with a fresh pop of flavor that makes guests stop and ask what your secret is. It’s a side dish that surprises people in the best possible way, familiar but exciting, warm yet refreshing, and perfect for any season.
Ingredients
- 3 pounds potatoes peeled and thinly sliced
- 1 cup heavy cream full-fat recommended
- 1/2 cup pesto store-bought or homemade
- 1 cup grated Parmesan cheese freshly grated
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, heat the heavy cream and pesto over medium heat until warm, stirring occasionally.
- Layer half of the sliced potatoes in a baking dish. Pour half of the pesto cream mixture over the potatoes and sprinkle with half of the Parmesan cheese. Season with salt and pepper.
- Repeat the layers with the remaining potatoes, pesto cream mixture, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then uncover and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown.
- Let cool slightly before serving. Enjoy your Pesto Scalloped Potatoes!
Nutrition
Kinda good, but hard to eat because of all the cheese. I mean, it’s like a cheese mountain on potato hill!
I totally get what you mean! Maybe just use less cheese next time? I love cheese but it can be overwhelming.
Cheese mountain?! I love it! Just pile it on! But yeah, maybe just a bit less if you’re not into that much cheese.
I thought it would be too rich with all that cream, but it turned out delicious! Just make sure to use really good pesto for the best flavor.
Absolutely delicious! The pesto adds a nice twist to the traditional scalloped potatoes. Will definitely make this again!
YUM!!! Perfect with my steak last night. Everyone loved it! 🤤
So, I followed the recipe but used sweet potatoes instead… didn’t turn out so great. I think regular potatoes would be better.
Tasted a bit off, I think maybe the store-bought pesto wasn’t as good. Will try homemade next time.
This is just overloaded with cheese! Not for me. I was hoping for something lighter. Maybe try less cheese next time?
Too much cream for my taste. I should’ve used less… my waistline is not happy! But it was creamy, I’ll give it that.
Easy to make but kinda bland. I expected more flavor. Maybe add garlic next time?
Do I really need to peel the potatoes? I never do that for my scalloped…. Seems like a lot of work.
I don’t peel mine either! The skin adds flavor and texture. Plus, it’s less work! Just wash em good.
This recipe is a game-changer! The pesto adds such a unique flavor to the traditional scalloped potatoes. Definitely a 5-star dish!
I totally agree! Pesto makes everything better. Can’t wait to try this recipe myself! 😊
Really? Pesto in scalloped potatoes? That sounds weird. Traditional is better, I think.
Pesto? In scalloped potatoes? What kind of sorcery is this? I was skeptical but well, color me impressed! 5 stars all the way.
Yummy! I didn’t have parmesan, so I used cheddar instead. Still came out great. 😋
Cheddar instead of parmesan? That’s a bold move! 😄 I might try that next time.
Pesto and potatoes? Weird combo. Not for me. Might just stick with the classic.
Classic is old news! This combo is way better, you just gotta try it! Don’t knock it till you taste it! 😋
I get where you’re coming from! Pesto seems odd with potatoes, but trust me, it’s delicious if you give it a chance. Mixing flavors can be fun!
This is the best way to prepare potatoes! I added some garlic and it was 10/10!
Glad to hear you loved it! Garlic sounds like a delicious addition. I’ll have to try that next time! 😋
I dunno about mixing pesto and potatoes. Sounds weird to me. Might stick to regular scalloped potatoes.
Nah, I still think regular scalloped potatoes sound better. Pesto and potatoes just don’t mix, like oil and water!
I thought the same at first, but trust me, it’s actually really good! The pesto adds a unique flavor that’s surprisingly tasty.
Too rich for my taste. Maybe less cream next time? I just prefer a plain version.
Yum!! 🍽️
Made this for dinner last night—so creamy and the pesto flavor actually comes through. I used fresh-ground pepper like the recipe says and it was perfect. Will definitely repeat.
I’m not sure about 400°F for 30+30 with thin slices—mine started to brown before they were fully tender. Next time I’ll cover longer or slice a bit thicker. Still tasty though!
Yes!! I made these last week and had the same experience—pesto actually tastes like pesto, not just “green stuff.” Creamy comfort food.
I followed the recipe but my potatoes turned out mushy. Not sure what went wrong.
The slicing matters a lot—mine weren’t super thin and it took longer than 30+30. Once I got them thinner on round two, the texture was way better.
OMG! These were divine! I used homemade pesto, and it elevated the dish 😍
I can’t believe how good this sounds! Homemade pesto must really make a difference. Can’t wait to try it!
Sounds fancy, but is it really? I think I could just throw some pesto on potatoes and be fine.
This took a lot longer to bake than mentioned. Might be better if you cut the potatoes thinner.
These were absolutely delicious! The pesto gave the potatoes a unique flavor. Highly recommend!
Delicious! My kids fought over the leftovers! Definitely a keeper.
Not gonna lie, scalloped potatoes usually intimidate me, but this was easy. The layering is the whole trick. Family loved it.
I feel the same way—scalloped potatoes look fancy, but layering is actually kinda foolproof. Glad it worked out for you!
Okay but 400°F for 60 minutes seems long? I tried something similar and mine were still crunchy at the end. Maybe my slices were thicker though. Gonna try again—love pesto with potatoes.
Made this last night and it came out so creamy. The pesto flavor is subtle but still there, and the parmesan crust is chef’s kiss.
Super easy to make! My family loved it. Will definitely make again!
Too much cheese, I think? I love parm but it was just too rich for me.
I don’t even like potatoes, but this was surprisingly good. Whodathunk?
Wow, that’s unexpected! Glad you liked it despite not being a potato fan. Gotta try making this soon!
Love this! Used homemade pesto and it turned out delicious. Will be making this again for sure!
That sounds amazing! I’ve never thought of using homemade pesto in scalloped potatoes. I bet it adds a great flavor!
This dish is amazing! So creamy and delicious, I can’t get enough of it!
I totally agree! This dish is the best comfort food ever! 😍
I used a different kind of cheese because I ran out of Parmesan and they still came out good! Just sayin’.
I really wanted to like this recipe, but the sauce was too rich for my taste. More salt might help.
I totally get what you mean! The sauce can be a bit overwhelming. Maybe try adding a squeeze of lemon next time for balance!
Rich? I dunno, I thought it was delicious! But I guess everyone has their own taste buds. More salt, huh? I’ll give that a shot!
I don’t like cheese, can I just skip it? What will happen??
You can skip the cheese, but it might taste a bit different. Maybe add more pesto for flavor?
So good.
Right? I made this and it came out so creamy and golden on top. The pesto really makes it taste fancy without being hard.
1/2 cup pesto sounds like too much? Mine tasted weird at first, like I used the wrong pesto (was it supposed to be basil? lol). Still ate it though.
Just made this and it was a big hit! Perfect side dish for the holidays!
This was soooo good! I made it for my friends and they loved it! Will make again for sure 🙂
This is my new potluck side. Looks fancy, tastes fancy, but it’s basically potatoes doing their job. I added garlic because why not.
I forgot to peel my potatoes and it was fine, lol. Also I used pre-shredded Parmesan (oops) and it didn’t melt as nicely, but it still tasted good.
Honestly this sounds like a win. I always forget stuff too—good to know unpeeled potatoes still work 😄 And yeah, pre-shredded Parmesan can be weird with melting.
Pesto is too strong for me. I think I prefer normal scalloped potatoes.
But pesto is amazing! You should give it another chance, maybe try making your own with less garlic?
I feel you! Pesto can be really overwhelming. Sometimes less is more, right?
I don’t get why everyone loves pesto so much. This recipe is just OK.
Pesto is awesome! You gotta try it in different recipes, maybe you’ll change your mind.
I dunno, I think pesto brings a nice flavor to dishes. But everyone has their taste.
Confession: I used low-fat cream (oops). Still tasted good, but it wasn’t as silky. Next time I’ll stick to the full-fat like the recipe says.
I’m skeptical about store-bought pesto in baked dishes… I tried it anyway and it actually worked. The Parmesan helped balance the saltiness.
Honestly I’m the same way—store-bought pesto feels kinda “cheaty.” But baked into cream + Parmesan? I can see it mellowing out. Might try next weekend.
Wait… pesto in scalloped potatoes??? I mean, cool, but I bet it’s salty fast. How much salt do you actually use if the pesto already salty? Also does it taste like pizza? lol
A bit too cheesy for my taste. My wife said it was fine though.
Maybe try less cheese next time! You could add more potatoes. Sounds delish still!
I think scalloped potatoes should be made with milk, not cream!!
These potatoes are amazing! The pesto adds such a unique flavor. Definitely a hit at my dinner party!
Yum! I just threw everything in and it worked. Hey, food don’t gotta be fancy to taste good!
I don’t know… I mean, throwing stuff together sounds good but what if it doesn’t come out right? Did you really just toss it all in?
Absolutely! Who needs fancy schmanzy when you can have delicious? These potatoes are super easy and tasty!
These came out super creamy and the pesto flavor really shows without being overpowering. I did bake a couple extra minutes until the edges were nicely browned—worth it!
Yes!! I love when the pesto comes through but doesn’t take over. I always worry it’ll taste too herby, so this sounds perfect. How thin did you slice the potatoes?
I tried this but mine were kinda bland… I think 1/2 cup pesto wasn’t enough for me. Next time I’m adding more pesto AND maybe a little garlic? Also 400F for 60 mins feels long, my oven runs hot tho.
My oven runs hot, so 30 + 30 was a little much—top got too dark. But flavor was excellent. I’d recommend checking at 40-45 minutes.
I think the bake time is off tbh. Mine took like 20 minutes total and the potatoes were still firm… maybe because I used thin peels? Also 400 is too high for scalloped stuff, I lower it to 350. Flavor probably still good though.
Oof, that makes sense—if your oven runs hot, 30+30 could absolutely toast the top too fast. I like your 40–45 min note; I’m gonna start checking earlier next time.
I tried making this but it turned out too soggy. Maybe I added too much cream?
400°F is too hot, potatoes brown before they get soft. I tried once and regretted it. Would lower temp help?
Simple and tasty! My kids even liked them, and they are usually picky. Thanks for the recipe!
Idk why ppl say it’s hard, it’s just potatoes and stuff. I liked it!
Mine took longer than 30 minutes at 400F. The potatoes were still a bit firm after the first half hour, so I ended up baking closer to 70 minutes total. Still delicious though.
Why not just use regular cheese? Why all this pesto? Makes it too weird.
3 pounds of potatoes is a LOT for my small dish. I had to use two pans and I think the ratio got a tiny bit off. Still delicious though.
Totally get that—3 lb is a lot for a smaller dish. Using two pans is probably what saved you from overstuffing. I’m glad it stayed delicious even if the ratio was a tiny bit off!
Hm, I don’t know—if the ratio got off, wouldn’t it be less creamy or more dry? Maybe try more cream next time? Also 400°F for 60 min seems long for thin slices but what do I know 😅
The instructions say bake 30 then 30, but my potatoes weren’t tender at all. Maybe my oven temp is off? I ended up covering longer and it turned out fine.
Too much cream for me, honestly. The flavor is good, but it feels heavy. Maybe cutting the cream and adding some milk would work—anyone try that?
Honestly I was skeptical about using pesto instead of garlic/cream, but it tasted amazing. I used homemade pesto and it felt very “grown-up” comfort food.
Not gonna lie, I was skeptical about using store-bought pesto, but it turned out really tasty. Next time I might add a little garlic or red pepper flakes for extra kick.
I followed it pretty close, but mine looked watery at the bottom. I think my slices were too thick? Any tips to keep it from pooling?
I followed it exactly and it was pretty bland until I upped the pepper. Also mine needed more time—like 70 minutes total—because my slices were thicker.
I followed it, but it turned out a bit salty for my taste. Next time I’ll go lighter on the salt (since parmesan can be salty too).
This is kinda rich… like, a whole lotta cream. If you’re watching calories, maybe skip. But flavor-wise it’s definitely a winner.
Totally agree—there’s enough cream here to qualify as a full-on comfort-food bath 😅 Still, the pesto + Parmesan combo is unreal.
This is comfort food in casserole form. The golden top with Parmesan is chef’s kiss. I let it cool 10 minutes and the slices held together better.
Totally agree—mine always comes out super creamy and that golden Parmesan top is everything. I also wait about 10 minutes and it stops sliding apart. Great comfort-food call!
Not gonna lie, I thought the pesto would overpower everything. It didn’t, but the top didn’t get very golden for me. Maybe my oven runs cold?