Potato and Pesto Gratin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Yukon gold potatoes
- ½cup pesto or pistou
- Salt
- freshly ground pepper
Nutritional analysis per serving (6 servings)
193 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about ¼ inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
- Step 2
Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish — now a beautiful green — is sizzling, and the top is beginning to color. Serve hot or warm.
- Advance preparation: You can assemble this several hours before baking.
Private Notes
Comments
I had made other potato & pesto dishes, but this one just sounded better. I made it for a small dinner party last week, using home made pesto, and it was a huge hit. The leftovers went into a frittata for another delicious dish!
I used my Dutch oven and it took more like 45 min before I felt they were cooked enough to take the lid off. These were so good, especially the potatoes that got crispy with that final lid-off 15 min. Also I didn’t oil the pot thinking the pesto was oily enough but the potatoes stuck so I wish I had. Thanks for the simple delicious gluten free way to use my pesto!
Quite tasty and very easy, especially when using a good commercial brand of pesto. To avoid a mushy, green, almost mashed version, leave the skin on the potatoes and be careful not to slice them too thin or overcook the dish. Would make again, but cut the cooking time by a minute or two.
Couldn't have been easier or more satifsying. adding a simply baked or broiled white-fleshed fish and steamed asparagus or green beans doesn't add much more work and makes a very homey but upscale meal!
Tasty but took way longer to cook the recipe suggested.
I intend to make this for our dairy-free thanksgiving, so I made this with a sage pesto. It was absolutely delicious, but I struggled a little bit with the crispy potatoes on the top not being fully cooked. I think I would do as Lisa Hartman suggested and stir the potatoes after uncovering them, or maybe just cook covered for a little longer.
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