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Whole30 Pesto Scalloped Potatoes

Grab the recipe for this hearty Whole30 Pesto Scalloped Potato dish and enjoy a satisfying meal.
4.36 from 34 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4


  • 3 russet potatoes
  • 2 tablespoons ghee or coconut oil
  • 1 cup canned coconut milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Pinch of ground nutmeg


  • ½ cup olive oil
  • 1 garlic clove peeled and minced
  • 4 cups fresh basil
  • ½ cup chopped walnuts
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice


  • PREHEAT oven to 375 degrees Fahrenheit.
  • RINSE potatoes and pat dry.
  • Carefully SLICE potatoes in thin ¼” discs.
  • ARRANGE about half of the slices in a skillet or in an oven-proof baking dish.
  • HEAT a separate skillet to medium-low heat. ADD the ghee or coconut oil and remaining sauce ingredients. WHISK together and bring to a simmer.
  • TURN the heat off and drizzle about half of the sauce over the first layer of sliced potatoes.
  • ARRANGE the second half of the potatoes on top of the first, followed by the rest of the sauce.
  • BAKE in the oven, covered with foil, for about 45 minutes.
  • REMOVE the foil cover and finish baking under the broiler for about 5 minutes.
  • While the potatoes are baking, PREPARE your pesto by adding all of the ingredients in a blender or food processor and blend until very creamy. Set aside.
  • When the potatoes are done, REMOVE from the heat, and carefully top with a layer of pesto.
  • ALLOW to cool for a few minutes before serving with a big scoop of additional pesto, storing any leftovers in the fridge for up to 5 days.
  • Enjoy!
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