Pesto potatoes

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 8
Servings 4
Time 15 minutes

Ingredients

  • 750
    g
    potatoes
  • 30
    ml
    pesto sauce
  • 20
    ml
    capers
  • 30
    ml
    chopped sun-dried tomatoes
  • 60
    ml
    olive oil
  • 1
    small onion
  • 125
    g
    mozzarella cheese
  • 100
    ml
    milk
 

Method

35 minutes
 
Slice the potatoes and cook in boiling water for 2 to 3 minutes until they begin to soften.
Mix the pesto sauce, capers, sun-dried tomatoes and 45 ml olive oil together.
Use the remaining oil to grease an ovenproof dish. Arrange a layer of potatoes in the dish, add a few onion slices, pour over about a third of the sauce and sprinkle with about a third of the mozzarella.
Cover with another layer of potatoes, onion slices, sauce and cheese followed by a third layer.
Pour the milk over the top and bake in a preheated oven at 190 ºC for 30 minutes until browned. Goes well with roast brinjal with goat's milk cheese and herby tomatoes.
 

Read more on: starch  |  bake
 

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