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.
2 words: too cheesy. ❤️
Wait… too cheesy? I think it needs MORE parm 😅
Yeah, I love cheese but this is definitely a lot—maybe cut the Parmesan in half next time. ❤️
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?
Pretty good flavor, though mine took a little longer to brown even after uncovering. I kept an eye on it and it worked out.
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.
Not gonna lie, 3 pounds is a lot. Great for a crowd. I halved it and it turned out, just make sure you still layer evenly so it cooks through.
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.
I followed it exactly, but it felt a bit salty with the store-bought pesto already being seasoned. I’d reduce the added salt next time.
Yum!! 🍽️
Looks fancy but I’m not sure the effort is worth it. Also, 3 pounds is a lot for two people unless you’re meal prepping.
I get what you mean, but these are pretty “hands-off” once you slice and layer. If 3 lbs feels like too much, just do half and bake in a smaller dish—same concept, less effort.
3 pounds IS a lot… for me it would be meal prep or a crowd lol. But if you love leftovers, the topping stays kinda good reheated. I’d also use thicker-cut potatoes if you hate slicing.
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!
Made this tonight—so creamy and flavorful. I used homemade pesto and it tasted like it came from a fancy Italian place. The golden top is the best part!
Delicious! My kids fought over the leftovers! Definitely a keeper.
Directions are clear but I wish it said what size baking dish to use. I used a smaller one and it overflowed a little with the cream mixture. Still delicious, just chaotic.
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.
Not gonna lie, I was skeptical about the heavy cream + pesto combo, but it tastes rich and not weird at all. Parmesan on top is the move.
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!
The sauce was thick and delicious, but I think 1/2 cup pesto was too much for my taste—overpowered the potatoes a bit. Still ate it all though 😅
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 tried this with red potatoes and they stayed a little firm by the end. Maybe I should’ve cooked longer or used Yukon gold.
Wait… I used red potatoes once and mine were hard too 😅 Maybe the oven was too hot or I didn’t cook long enough. Next time I’ll slice thinner and add 10-15 more minutes under foil first.
Yeah, red potatoes usually stay a bit firmer for casseroles like this. I’d try Yukon Gold next time (they get creamier) or just bake a little longer/uncover sooner until they’re fork-tender.
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.
400°F for 60 minutes is legit—potatoes were tender all the way through. Next time I’ll slice a hair thinner for even more golden edges.
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
My oven runs hot, so 30+30 might be too long. Mine got a little too brown on top, but the potatoes were tender. Would lower to 375°F next time.
Totally agree—every oven is different. If yours runs hot, cutting the total time is smart. I’d probably check around 45–50 minutes and then go by doneness + browning.
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.
so good
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.
400°F seems a bit hot? Mine browned fast and the centers were a little firmer until I covered it again for another 20. Flavor was good, but timing needs watching.
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?
This is comfort food with style. I love that it’s simple—no roux, no fuss—just layering and waiting. Also, the aroma while it bakes is unreal.
Right?! The layering + that pesto-cream smell while it bakes is pure comfort. I like that there’s no roux—just potatoes, cream, and time. Going to try this tonight.
Sounds good, but 400°F for 60 min feels long for thin slices—mine usually go mushy. Maybe my potatoes were thinner though. Also I didn’t have pesto so I subbed basil—hope it still tastes right.
Made this for dinner last night and it was super cozy. The pesto flavor really comes through but isn’t overpowering. Mine needed about 10 extra minutes to fully tenderize, but the golden top was worth it.
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 used low-fat cream once and it didn’t thicken the sauce right—dry-ish near the edges. Full-fat is absolutely the move for this one.
Confession: I used pre-shredded Parmesan and regular cream (still full-fat). It turned out fine, but the topping didn’t get as beautifully browned. Still tasty though.
Totally believable—pre-shredded Parm can mess with browning because it has anti-caking stuff. Your note about regular (full-fat) cream is reassuring though. Next time you could add a bit more fresh-grated Parm right at the end for extra color.
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.
I’m not usually a scalloped-potato person, but this ate. The mix of cream + pesto + Parmesan is honestly genius. Next time I’ll add a little garlic or some red pepper flakes for a kick.
Followed the instructions exactly and my potatoes were still a bit firm after 60 minutes. I ended up baking another 10–15 minutes. Still tasty though.
Potatoes be like that sometimes 😅 I’ve noticed Russets get soft way faster than Yukon Gold. I’d also wonder if your oven runs a little cool—400°F on paper isn’t always 400°F. If it was still tasty, honestly you did the right fix!
Ugh, I’m sorry—that’s frustrating. My guess is either the slices were a touch thicker than “thinly sliced” or different potato types (waxy vs starchy) cook at different speeds. Next time, I’d try slicing thinner or add 5–10 minutes while still checking for tenderness instead of trusting the clock.
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!
Couldn’t find pesto so I swapped in basil pasta sauce and… yeah, not the same. It was kinda sweet. Won’t do that again. Follow the recipe, folks.
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?
I was skeptical about how much cream + pesto would work, but wow. Next time I’ll add a little garlic powder because I like everything slightly louder.
Honestly? I don’t get the pesto hype with potatoes. Like… it’s good, but would I make it again? maybe. Might try with rosemary instead.
Why heavy cream? I subbed with half-and-half and it turned out fine, just less rich. Might be heresy to some folks, but it worked.
The pesto flavor really comes through. I think the salt amount is “to taste” for a reason—parmesan can be salty already, so go easy and taste as you go.
Made this tonight and it came out super creamy. I used homemade pesto and it really shines. Would definitely serve it with a roast chicken.
This is the first time I’ve ever made scalloped potatoes that actually taste good without a ton of work. Very repeatable recipe.
Random note: I mixed up the amounts and used a whole cup of pesto… it was still good but super herby. My family ate it anyway so I guess it works lol.