in Recipes

Potato casserole with pesto verde

updated

Spread the love

Ingredients for 2 servings:

  • 600 g potatoes, boiled, peeled, sliced
  • 50 g arugula, washed
  • 100 ml milk
  • 190 g pesto verde
  • 2 balls of mozzarella or other cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

with arugula

Mix the pesto with the milk. Line a baking dish with potatoes and spread half of the arugula on top. Pour about 1/4 of the pesto milk evenly over the first layer. Then add another layer of potatoes and the remaining arugula to the dish and also pour over 1/4 of the pesto milk. Finally, finish with a layer of potatoes and sauce. Spread the cheese over the top and pour the remaining 1/4 of pesto milk over the cheese. Bake the dish at 200°C (fan oven) for about 20 minutes. Serve with a salad.

Facebook Comments

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.

Mexican enchiladas

Pearl barley soup with cheese