Pesto potatoes

Name: Pesto potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 750.00 g potatoes; 30.00 ml pesto sauce; 20.00 ml capers; 30.00 ml sun-dried tomatoes chopped; 60.00 ml fresh chillies 573; 1.00 onion small; 125.00 g mozzarella cheese; 100.00 ml milk

4 servings Prep: 15 mins, Cooking: 35 mins

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Starch

By Food24 November 03 2009

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Ingredients (8)

750.00 g	potatoes
30.00 ml	pesto — sauce
20.00 ml	capers
30.00 ml	sun-dried tomatoes — chopped
60.00 ml	fresh chillies — 573
1.00	onion — small
125.00 g	mozzarella cheese
100.00 ml	milk

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Method:

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.