Potato and Pesto Gratin
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 6
- 2pounds Yukon gold potatoes
- ½cup pesto or pistou
- Salt
- freshly ground pepper
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- Advance preparation: You can assemble this several hours before baking.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sara
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!
Sarah
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!
Claudia
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.
shut in
Maybe I didn’t use enough pesto but this was very blahhh and oily. Wouldn’t make again.
jcgleas
Excellent followed recipe, used a variety of herbs I had in fridge, parsley, cilantro mint and basil for homemade garlicky pesto. Used a wide enameled iron shallow sauté pan to spread out the potatoes a bit.
Peanut
I had russet potatoes to use up so I sliced about 8 of them lengthwise and then in 1/4" slices. I took amberr's suggestion and added sautéed onion and garlic and chopped lemon to the potatoes and pesto. Baked 30 minutes covered and about 35 uncovered, it was just done enough to eat without being crunchy. We decided to sprinkle a little grated Asiago on each serving. Also I prepared it all the day before and kept covered in the fridge overnight which might have effected the cooking time.
LindaL
Very good but took a lot more time than expected.
Nercon5
Simple but delightful. Next time I’ll season more aggressively, but that’s on me. Looking forward to making leftovers into a pesto Spanish omelette, oh my that will be yummy
erin ca
I needed a lot more cooking time. I had new potatoes and Rao’s jarred pesto and started in the square casserole. I cooked covered for 30 at the recommended temp, then amped up to 425 uncovered on sheet pans. 10 mins per side and turning for crispiness, then put back in casserole to serve. It was a hit!
amberr Brighton, UK
I gently fried a medium white onion and 2 cloves of garlic and added, with a chopped lemon, to the potatoes at the mixing with pesto stage. All baked together as per recipe. Delicious!
amberr Brighton, UK
I gently cooked a large, sliced, white onion and sliced in a whole lemon with the cooked onion at the mixing potatoes with pesto stage. Very nice indeed.
aks
Handy recipe to keep in mind for something quick.
Brittany
Made as directed and it turned out really well. I used a homemade garlic scape pesto which was delicious. The potatoes cooked perfectly, with some crisp pieces. As another commenter suggested, I added the leftovers along with some kale to a frittata, which I highly recommend.
mondegreen
Maybe a bit higher temp to get browner.
Momo
This was exceptional! I left the skin on and cooked this in a cast iron pan. My potatoes took slightly longer 20 min without the foil and I broiled them on low for a couple of minutes to get the top extra pretty.
Lisa Hartman
I used small russets and left skins on. Upped the oven temp to adjust for altitude. Suggest stirring when you uncover to brown, and perhaps add a sprinkling of broth and/or more olive oil. Easy and delicious.
Mariale
I tried this - and for some reason the potatoes never got tender enough... Maybe I should have left covered for a bit longer?
Emily
Any suggestions to make this a one-pot meal (with some protein)? I added some browned ground beef and doubled the pesto and it was a bit boring and dry.
Private notes are only visible to you.
Advertisement
