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Potato casserole `Pesto`

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Ingredients for 4 servings:

  • 500 g potato(s), waxy
  • 2 tbsp Pesto Genovese
  • 3 tbsp olive oil
  • pepper
  • Parsley
  • 200 g cheese (Emmental), grated
  • Paprika powder
  • Herbs of Provence

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Set the oven to broil or preheat to 250 degrees Celsius. Peel and wash the potatoes, and cut into approximately 1 cm thick slices. Boil in salted water until tender. Heat olive oil in a skillet and add the potatoes. Stir in the pesto, Provençal herbs, and parsley. Stir gently with a spatula until well blended. Season with pepper. Don’t add any more salt; the cooking water and the cheese have enough salt. Sprinkle with the Emmental cheese. Place in the preheated oven and bake until golden brown. Serve in the pan. Serve with a crisp seasonal salad. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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