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Sun Dried Tomato Pesto Cheesy Potatoes

Sun Dried Tomato Pesto Cheesy Potatoes will make you a hero at your family get togethers. Cheddar cheese, sun dried tomato pesto, and scalloped potatoes combine for an easy, rich, creamy and cheesy side dish recipe.
Course Potatoes, Sides
Cuisine American
Keyword Sun Dried Tomato Pesto Potatoes
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 10
Calories 178kcal


  • 1 (7-ounce jar) prepared sun-dried tomato pesto
  • 7 cups sliced potatoes
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup chicken or vegetable broth


  • Preheat oven to 325 degrees F. Spray a 3-quart baking dish with cooking spray. Layer half of the sliced potatoes on the bottom, Sprinkle with salt and pepper, then top with 1/2 of the sun dried tomato pesto and then a layer of cheese, using 1/2 of the cheese. Repeat layers. Pour broth over the top.
  • Cover with foil and bake in a preheated oven at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender.


Calories: 178kcal | Carbohydrates: 19g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 242mg | Potassium: 648mg | Fiber: 4g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 208mg | Iron: 5mg