Serves: 6 | Cook Time: 1 hour 15 minutes
This is not your grandma’s scalloped potatoes (though hers were great too). We’re giving it a fresh, flavorful twist with basil pesto and gooey mozzarella layered between soft, creamy potatoes.
It’s cheesy. It’s herby. It’s simple comfort food with a little green glow-up.
Why I Love This Recipe
This recipe happened on a whim one spring Sunday. I had leftover pesto, a half bag of shredded mozzarella, and a craving for scalloped potatoes—but wanted something fresher, lighter. I didn’t expect it to become one of those “make again next week” recipes.
- That combo of creamy potato + bright pesto is magic.
- Melty mozzarella gives it the ultimate cheesy pull.
- It feels special but comes together with store-bought pesto and basic ingredients.
- It’s perfect for brunch, potlucks, or just a really good side dish.
What You’ll Need
- 2 lbs Yukon gold potatoes, thinly sliced
- 1 ½ cups heavy cream
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 ½ cups shredded mozzarella cheese
- ½ cup basil pesto (store-bought or homemade)
- 2 tbsp grated parmesan cheese
- 1 tbsp unsalted butter (for greasing dish)
Pro Tips
- Use a mandoline for super thin, even potato slices—this helps them cook faster and more evenly.
- Don’t skip the salt in the cream—it seasons the whole dish from the inside out.
- Use waxy potatoes like Yukon golds—they hold their shape better than russets.
- Let it rest before serving so the layers set and slice clean.
- Store-bought pesto totally works—just go for one with real basil and olive oil.
Tools You’ll Need
- Mandoline or sharp knife
- Medium mixing bowl
- Measuring cups and spoons
- White ceramic or glass 9×13 baking dish
- Foil (for covering while baking)
- Oven mitts
Substitutions & Variations
- Cheese: Swap mozzarella with fontina, provolone, or gouda.
- Cream: Use half-and-half instead of heavy cream for a lighter version.
- Pesto: Try sun-dried tomato pesto for a totally different flavor.
- Add-ins: Layer in cooked spinach or sautéed mushrooms.
Make Ahead Tips
- Slice the potatoes and store them in cold water (covered) in the fridge for up to 8 hours.
- Assemble the full dish up to 1 day ahead, cover, and refrigerate. Bake just before serving.
Let’s Make It!
Step 1: Preheat & Prep the Dish
Preheat your oven to 375°F. Butter your baking dish well so nothing sticks.
Step 2: Mix the Cream
In a bowl, mix together the heavy cream, salt, and pepper. Give it a taste to make sure it’s well-seasoned.
Step 3: Start Layering – First Potatoes
Add a single layer of thinly sliced Yukon gold potatoes across the bottom of your dish. Slightly overlap the slices.
Step 4: Add Pesto & Mozzarella
Spoon small dollops of basil pesto across the potato layer, then sprinkle mozzarella over the top.
Step 5: Pour Cream
Drizzle some of your cream mixture evenly over the pesto and cheese layer.
Step 6: Repeat Layers
Repeat the potato-pesto-mozzarella-cream layers until everything is used up (3–4 layers total). Finish with a sprinkle of parmesan on top.
Step 7: Bake It
Cover with foil and bake for 45 minutes. Then remove foil and bake uncovered for 20-25 minutes more, until bubbly and golden on top.
Step 8: Cool & Serve
Let it sit for 10–15 minutes before slicing to help it set. Then serve and enjoy those gooey, herby layers.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or microwave until warm.
- You can also freeze individual slices and reheat in the toaster oven!
Why This Recipe Works (Quick Science)
Scalloped potatoes bake best with cream because the fat binds with the starch in the potatoes, creating a silky, cohesive texture.
Pesto adds acidity and freshness, balancing the rich cheese and cream. Mozzarella melts smoothly without overpowering the flavor.
Meal Plan Ideas
- Pair with a rotisserie chicken and green salad for an easy weeknight dinner
- Serve alongside grilled steak and asparagus
- Great with baked salmon and lemony green beans
- Brunch option with eggs and fruit salad
Common Mistakes
- Potatoes too thick = uneven cooking
- Too little salt in cream = bland flavor
- Skipping rest time after baking = runny layers
- Using watery pesto = makes dish oily
What to Serve With
- Grilled meats
- Roasted vegetables
- Crisp green salads
- Tomato soup
- Garlic bread
FAQ
Can I use milk instead of cream?
You can, but the dish won’t be as creamy and might separate.
Can I prep it the night before?
Yes! Assemble and refrigerate. Bake fresh.
Can I use different potatoes?
Waxy potatoes like red or Yukon gold work best. Russets may fall apart.
You’ve Gotta Try This
This one’s a crowd-pleaser that feels fancy but is secretly really easy. If you love cheesy dishes with a pop of fresh flavor, this is going to be a hit.