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Pesto Scalloped Potatoes and Asparagus

Pesto Scalloped Potatoes and Asparagus

Pesto Scalloped Potatoes and Asparagus makes a perfect side for any hearty meat dish.  Although, I have to say, it is so gorgeous and flavorful, it might just steal the show!  How lovely would this be alongside your Easter ham, or as a brunch item with some eggs?  I know it will definitely be on my menu this year.
Pesto Scalloped Potatoes and Asparagus. Yukon potatoes and asparagus baked in a pesto cream sauce.It took a couple tries to perfect this recipe.  The first time I made this, I baked it with the potatoes raw, and ended up over-cooking the asparagus in order to fully cook the potatoes. My husband said it tasted fine, but to me, the asparagus needed a little more bite to them.  My solution: parboiling.  After a three minute parboil of the potatoes on my second try, it came out right. The potatoes were tender, and the asparagus were perfectly cooked.  The whole family agreed this was a winner!
Pesto Scalloped Potatoes and Asparagus. Yukon potatoes and asparagus baked in a pesto cream sauce.And that creamy cheesy pesto cream sauce…oh my, it is like the icing on the cake that pulls this recipe all together.  To further ensure that your asparagus is cooked to perfection, look for asparagus that are larger in size, so they require a bit more cooking time than the thinner ones.  You can use either store bought pesto or homemade; just make sure to pour off the layer of olive oil that collects at the top before adding it to the cream sauce.

This dish is wonderful as leftovers too, and perfect for breakfast or lunch the next day, too.
Hope you all are loving this warmer weather.  I know I am.  Happy Spring!

Pesto Scalloped Potatoes and Asparagus. Yukon Gold potatoes and asparagus baked in a pesto cream sauce.
Pesto Scalloped Potatoes and Asparagus. Yukon potatoes and asparagus baked in a pesto cream sauce.

Pesto Scalloped Potatoes and Asparagus

Scalloped Potatoes kicked up a notch with asparagus and pesto cream sauce!

Course Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 10 inch tart pan
Author Trails to Table


  • 1.5 lbs Yukon Gold Potatoes (about 4-5 potatoes) thinly sliced in rounds
  • 1 lb (2 1/2-3 cups chopped) asparagus (large in size) woody ends trimmed, then chopped in inch pieces
  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 garlic clove whole, peeled
  • 1 1/2 cups milk
  • 1/2 cup Parmesan cheese plus extra to sprinkle on the top
  • 4-7 oz prepared basil pesto (the amount you use depends on the consistency of your pesto. If it is very green and super concentrated, you won't need as much) Pour out any excess olive olive that is on top
  • salt and pepper


  1. Preheat the oven to 350 degrees.  Grease a 10 inch tart pan (or 3 qt glass casserole dish), and set aside.  

  2. Fill a medium size pot with cold water, and add the sliced potatoes.  Bring to a boil on the stove, and add a sprinkle of salt.  Once it comes to a rolling boil, boil for about 3-5 minutes (or until potatoes are almost cooked, but still have a bit of "bite" to them), then drain the potatoes (don't rinse) and let them sit in the colander until ready to use.      

  3. To make the cream sauce:  Melt the butter in a medium size saucepan over medium heat.  Add the flour, and whisk until a thick paste forms.  Add the garlic clove.  Gradually add the milk, and whisk until fully combined.  Increase the heat until the mixture is bubbling, and then cook 2 minutes, stirring, until thickened.  Remove the garlic clove, and discard.  Remove the cream sauce from the heat, and add the Parmesan cheese and prepared pesto sauce, and stir until fully combined.  Add salt and pepper to taste.  

  4. Layer half the potatoes evenly on the bottom of the prepared tart pan, then distribute half the asparagus on top of the potato layer.  Spread half the pesto cream sauce over the potatoes and asparagus, then repeat the layers of potatoes, asparagus, and cream sauce again.  Cover with tin foil (loosely tent the middle so it doesn't stick to the cream sauce).

  5. Bake for 30 minutes.  Remove the tin foil, sprinkle more Parmesan over the top, and bake for an additional 5-10 minutes, or until bubbly and golden brown on top and the potatoes are fork-tender.*  

    Let cool slightly, then serve.


    *Oven times may vary.  Make sure to test the potatoes first before removing from the oven!

Recipe Notes

A tip on trimming asparagus--take the end of the asparagus between your thumb and forefinger, and bend until it breaks. It will naturally break off the woody end.  Then, line up all the rest of your asparagus in a row, and chop off the ends at about the same spot the first one broke off.  

15 thoughts on “Pesto Scalloped Potatoes and Asparagus”

  • Scalloped potatoes are my everything! Potatoes and delicious cheese sauce = yes! Love your twist of including pesto and asparagus. That amps up the flavor and the nutrition so it’s a total win win!

  • I am not usually a big fan of scalloped potatoes but I think part of it is the texture of the potatoes. You’ve fixed that with your par-boiling tip. My other problem is I find them a bit bland. The pesto and parmesan fix that so I think I’ve just found my go to scalloped potato recipe. Thanks for this one!

  • I never would have thought to combine pesto, scalloped potatoes and asparagus! I love all three so this dish is a must try for our home. And you’re right, this would be a lovely side dish for any Easter celebration! Thank you!

    • Thank you! I love the asparagus this time of year, and it’s been fun trying it out in different dishes! This one was a winner, for sure!

  • This looks great! I LOVE asparagus and potatoes (who doesn’t love potatoes lol). Thanks for the large asparagus tip too – I would’ve clumsily used the thin ones :p

  • Growing up, I used to make scalloped potatoes a lot because it was my dad’s fave however they never turned out right (the potatoes were never cooked enough. Parboiling is an awesome idea! This looks SO creamy too, never would have thought of using pesto but holy moly I know that would taste FANTASTIC. I need to make this asap haha!

    • Thanks, Joyce! I know what you mean-I have had scalloped potatoes under-cooked, before, too. Parboiling definitely eliminates that issue!

  • This looks amazing! I love the combination of potatoes, pesto, and asparagus. So much flavor. I like your tips with parboiling and getting larger asparagus so that everything cooks perfectly together! Thanks Riva!

  • We may have to break down and buy asparagus (usually hold out until we can forage the wild) I want to try this! It may accompany the leg of lamb for Easter weekend.

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