Give it up, my sweet friend! You cannot resist the siren call of these Pesto Cream Scalloped Potatoes. I’m telling you, this is the dish that will make you a legend at your own dinner table.
Forget everything you know about boring, beige potato bakes. We are taking a one-way trip to flavor town, and the vehicle is a creamy, herby, absolutely magical green sauce. If you love rich, savory flavors, you must try our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce next. Are you ready? Let’s go!
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Side Dish / Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6-8 people
Do You Love This Recipe Too?
I have a confession. I used to think scalloped potatoes were just… fine. A little bland, a little predictable. Then, one spring, my basil plant went absolutely wild.
I had pesto coming out of my ears! In a moment of pure genius (or desperation), I swirled a big spoonful into my classic cream sauce. The result? A culinary love story was born. Now, I crave this dish like crazy.
Pesto Cream Scalloped Potatoes Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Pesto Cream Scalloped Potatoes Recipe!
It’s the ultimate comfort food with a vibrant, fresh personality. It’s like your favorite cozy sweater got a fabulous green makeover.
My Shopping List for This Recipe
This recipe is all about building layers of flavor. The star, obviously, is that gorgeous basil pesto. But we need a few key friends to make the party happen.
Fresh, simple ingredients are the secret to making this taste incredible. For another fantastic recipe that makes the most of fresh herbs, our Pesto Chicken is a must-make.
Let’s Get Your Ingredients Ready
Grab your favorite big bowl and let’s line everything up. Prepping ahead makes the assembly so easy and fun!
- 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick (a mandoline is your best friend here!)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, divided
- 3/4 cup prepared basil pesto (store-bought is great, homemade is divine!)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a tiny kick)
- Extra basil for garnish
Bringing This Recipe to Life (Step-by-Step)
Okay, team. Oven mitts on, music up! This is where the magic happens. Follow these steps and you’ll have a golden, bubbly masterpiece.
- Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish generously.
- Melt the 2 tbsp butter in a large saucepan over medium heat. Add the sliced onion and cook until soft and sweet, about 8 minutes. Throw in the garlic and cook for just 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic. Whisk constantly for about 2 minutes to cook out that raw flour taste. This is your flavor base!
- Slowly pour in the milk and cream while whisking non-stop. Keep whisking until the sauce is smooth and begins to thicken slightly, about 5-7 minutes. It should coat the back of a spoon.
- Remove the pan from the heat. Stir in 3/4 cup of the Parmesan cheese, all of the pesto, salt, pepper, and red pepper flakes. Taste it! This sauce is unreal good. Adjust seasoning if you like.
- Arrange a third of your potato slices in the bottom of the prepared dish, overlapping slightly. Pour a third of the pesto cream sauce over them. Repeat layers two more times, ending with sauce.
- Sprinkle the remaining 1/4 cup of Parmesan over the very top. This will create that perfect, crispy golden crust we dream about.
- Cover the dish tightly with foil and bake for 45 minutes. Then, remove the foil and bake for another 25-35 minutes, until the top is beautifully browned and the potatoes are fork-tender.
- Let it rest for 15 minutes before serving. I know, the wait is torture! But it lets the sauce settle so every slice is perfect. Garnish with fresh basil.
Fun Variations to Try Next Time
Once you master the classic, play with it! This recipe is a fantastic canvas for your cravings.
Add a layer of thinly sliced ham or cooked Italian sausage between the potatoes for a heartier main course.
Swap half the Yukon Golds for sweet potatoes. The sweet and savory combo with the pesto is a game-changer.
Mix in a handful of baby spinach or sun-dried tomatoes with your potato layers for extra color and flavor pops.
How to Store, Freeze, and Reheat
Got leftovers? Lucky you! They might be even better the next day.
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until bubbly.
To freeze, assemble the unbaked casserole in a freezer-safe dish. Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes if needed.
NUTRITION INFORMATION
- Calories: ~420 kcal
- Carbohydrates: 35g
- Protein: 13g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 650mg
- Fiber: 3g
- Sugar: 6g
A Quick Q&A on This Recipe
Can I make this ahead of time?
Absolutely! I do this all the time for stress-free entertaining. Assemble the whole casserole, cover it, and pop it in the fridge up to a day ahead. Just let it sit at room temp for 30 minutes before baking. You might need to add 5-10 extra minutes in the oven.
My pesto sauce turned a little dark on top. Is that okay?
Totally normal and totally fine! Basil can oxidize a bit. It doesn’t affect the flavor one bit. That’s just your dish showing off its real, herb-packed ingredients.
What should I serve with this?
It’s the star of any spring dinner! I love it with a simple roasted chicken or a big, juicy steak. For a lighter meal, a bright, lemony arugula salad on the side is pure perfection. If you’re looking for the perfect steak pairing, this dish goes amazingly well with our Garlic Butter Steak and Potatoes Skillet.
So there you have it! My ultimate, cannot-live-without-it potato bake. It’s creamy, it’s herby, and it has so much personality.
This dish is a hug in food form, but way more exciting. I am obsessed, and I know you will be too. Now go make it, and fill your kitchen with that incredible smell!
I’m dying to hear how yours turns out! Did your family go crazy for it? Did you try a fun variation? Please leave a comment and a rating below to let me know what you think!
